Coconut Rice and Black Beans

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Creamy rice infused with coconut milk and black beans, simmered with aromatic spices for a rich, satisfying Puerto Rican comfort dish. This Mexican recipe (vegetarian), ready in about 40 minutes, pairs white rice, coconut milk, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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 white rice
• 1 can (13.5 oz) coconut milk
• 1 can (15 oz), drained and rinsed black beans
• 1 medium, finely diced onion
• 3 cloves, minced garlic
• 1 tsp cumin
• 2 bay leaves
• 1 cup chicken stock
• 1/2 tsp salt

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup white rice under cold water until the water runs clear, then drain. In a medium pot, combine the rinsed rice, 1 can (13.5 oz) coconut milk, 1 can (15 oz) drained black beans, 1 medium diced onion, 3 minced garlic cloves, 1 tsp cumin, 2 bay leaves, 1 cup chicken stock, and 1/2 tsp salt. Bring to a gentle boil over medium-high heat.
2. Step 2: Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed, stirring once halfway through to prevent sticking.
3. Step 3: Remove the pot from heat and discard the bay leaves. Fluff the rice with a fork, then let it rest, covered, for 5 minutes to absorb any remaining moisture. Serve warm with a sprinkle of fresh cilantro.