Coconut and Cumin Rice and Bean Stew

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

A comforting one-pot stew simmered with fragrant cumin, creamy coconut milk, and hearty beans, offering a globally inspired meal that's ready in under an hour. This indian-inspired vegetarian (gluten-free) ready in about 60 minutes pairs brown rice, black beans, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

★ 4.2 (13 ratings) Prep: 15 min Cook: 45 min Serves 4 Indian cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and 1 diced bell pepper, cook for 5 minutes until softened.
  2. Step 2: Add 2 minced garlic cloves and 1 tsp cumin, cook for 1 minute until fragrant.
  3. Step 3: Stir in 1 cup rinsed brown rice, 1 can rinsed black beans (15 oz), 1 can coconut milk (14 oz), and 2 cups vegetable broth. Bring to a simmer, then reduce heat to low and cover. Cook for 35-40 minutes until rice is tender.
  4. Step 4: Stir in 1 can diced tomato (14 oz) and 2 cups fresh spinach. Cook for 5 more minutes until spinach is wilted.
  5. Step 5: Stir in 1 tbsp lime juice and 1/2 tsp salt. Adjust seasoning to taste before serving.

Frequently asked questions

How long does Coconut and Cumin Rice and Bean Stew take to make?

Total time is about 60 minutes (15 min prep + 45 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 Coconut and Cumin Rice and Bean Stew?

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 brown rice from drying out.

Can I substitute ingredients in Coconut and Cumin Rice and Bean Stew?

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 Coconut and Cumin Rice and Bean Stew 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 Coconut and Cumin Rice and Bean Stew 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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