Caribbean-Style Coconut Rice with Black Beans and Roasted Plantains

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant Caribbean-inspired dish featuring creamy coconut rice, hearty black beans, and sweet roasted plantains that balance savory and sweet flavors. This caribbean-inspired rice & grains (vegan, gluten free) ready in about 45 minutes pairs long-grain white rice, coconut milk, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 30 min Serves 4 Caribbean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup long-grain white rice under cold water until the water runs clear, then drain.
  2. Step 2: In a medium saucepan, combine the rinsed rice with 1 cup coconut milk and 1 cup water, adding 1 tsp salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 18 minutes until liquid is absorbed and rice is fluffy.
  3. Step 3: While the rice cooks, heat 2 tbsp olive oil in a skillet over medium heat. Add 3 minced garlic cloves and 1 small diced onion, sautéing for 3-4 minutes until fragrant and translucent.
  4. Step 4: Stir in 1 cup drained black beans, 1/2 tsp black pepper, and cook for 5 minutes until beans are heated through and the mixture is well combined.
  5. Step 5: Peel and slice 2 medium ripe plantains into 1/2-inch thick diagonal slices. Heat 1 tbsp olive oil in a separate skillet over medium heat and fry the plantains for 3 minutes per side until golden brown and caramelized.
  6. Step 6: Fluff the cooked coconut rice with a fork, then gently fold in the black bean mixture and 1/4 cup chopped fresh cilantro.
  7. Step 7: Plate the coconut rice and beans, top with roasted plantains, and drizzle with 1 tbsp fresh lime juice before serving.

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Frequently asked questions

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

Total time is about 45 minutes (15 min prep + 30 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 and Roasted Plantains?

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 and Roasted Plantains?

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 and Roasted Plantains 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 and Roasted Plantains vegan?

Yes — this recipe is tagged vegan, 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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