Caribbean-Style Coconut Rice with Black Beans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant and hearty Caribbean-inspired dish combining creamy coconut rice with tender black beans, flavored with aromatic spices. This caribbean-inspired italian (vegetarian, gluten free) ready in about 30 minutes pairs long grain white rice, canned black beans, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (8 ratings) Prep: 10 min Cook: 20 min Serves 4 Caribbean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup of long grain white rice under cold water until the water runs clear, then drain well.
  2. Step 2: Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add 2 minced garlic cloves and 1/2 finely chopped onion, sauté for 3-4 minutes until softened and fragrant but not browned.
  3. Step 3: Stir in 1/2 tsp ground cumin and 1/2 tsp dried thyme, cooking for 30 seconds to release their aroma.
  4. Step 4: Add the rinsed rice to the saucepan and stir for 1 minute to coat grains with oil and spices.
  5. Step 5: Pour in 1 cup coconut milk and 1 cup water, then add 3/4 tsp salt and 1/4 tsp black pepper. Bring the mixture to a boil over medium-high heat.
  6. Step 6: Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes until the rice is tender and liquid is absorbed.
  7. Step 7: Remove from heat and gently fold in 1 cup drained black beans and 2 tbsp chopped fresh cilantro, letting the residual heat warm the beans.
  8. Step 8: Fluff the rice with a fork and serve warm as a flavorful side or main dish.

Frequently asked questions

How long does Caribbean-Style Coconut Rice with Black Beans take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Caribbean-Style Coconut Rice with Black Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long grain white rice from drying out.

Can I substitute ingredients in Caribbean-Style Coconut Rice with Black Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Caribbean-Style Coconut Rice with Black Beans for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Caribbean-Style Coconut Rice with Black Beans vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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