Coconut Black Bean Rice with Jerk Smoked Paprika
Creamy coconut rice infused with jerk spices, studded with protein-rich black beans and smoky paprika for depth. This caribbean-inspired vegetarian (vegan) ready in about 43 minutes pairs long-grain white rice, coconut milk, (15 oz) black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 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.
Ingredients
- 1 cup long-grain white rice
- 1/2 cup coconut milk
- 1 can (15 oz) black beans
- 1 tbsp jerk seasoning
- 1 tsp smoked paprika
- 1/2 cup onion
- 2 cloves garlic
- 1 tbsp vegetable oil
Instructions
- Step 1: Rinse rice until water runs clear, then combine with coconut milk and 1.5 cups water in a saucepan. Bring to a simmer, cover, and cook on low for 18 minutes until water is absorbed and rice is tender.
- Step 2: While rice cooks, drain and rinse black beans. Heat oil in a skillet over medium heat, add onion, and sauté for 5 minutes until translucent. Add garlic and cook for 1 minute until fragrant.
- Step 3: Stir jerk seasoning and smoked paprika into the black beans, then fold into the cooked rice. Cover and let sit for 5 minutes to meld flavors.
- Step 4: Fluff rice with a fork and serve warm, garnished with extra black beans for texture.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut Black Bean Rice with Jerk Smoked Paprika take to make?
Total time is about 43 minutes (20 min prep + 23 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 Black Bean Rice with Jerk Smoked Paprika?
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 Coconut Black Bean Rice with Jerk Smoked Paprika?
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 Black Bean Rice with Jerk Smoked Paprika 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 Black Bean Rice with Jerk Smoked Paprika vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This has become our go-to vegetarian dish. We make it weekly.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
