Guatemalan Rice and Beans with Coconut and Cilantro
A comforting side dish of fluffy rice cooked with creamy coconut milk, black beans, and fresh cilantro, inspired by Guatemalan flavors. This latin american-inspired rice & grains (vegetarian) ready in about 35 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 280 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 1/2 cups long-grain white rice
- 1 1/2 cups cooked or canned, drained and rinsed black beans
- 1 cup coconut milk
- 1 1/2 cups water
- 1 small, finely chopped white onion
- 2 minced garlic cloves
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/3 cup chopped fresh cilantro
- 1/4 tsp ground black pepper
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a medium saucepan over medium heat. Add 1 small finely chopped white onion and 2 minced garlic cloves, sauté for 3-4 minutes until softened and fragrant.
- Step 2: Stir in 1 1/2 cups long-grain white rice and cook for 2 minutes, stirring frequently until rice is lightly toasted.
- Step 3: Pour in 1 cup coconut milk and 1 1/2 cups water along with 1 tsp salt and 1/4 tsp ground black pepper. Bring to a boil over high heat.
- Step 4: Reduce heat to low, cover the saucepan, and simmer for 15 minutes until rice is tender and liquid is absorbed.
- Step 5: Remove from heat and gently fold in 1 1/2 cups cooked black beans and 1/3 cup chopped fresh cilantro. Cover and let stand for 5 minutes before fluffing with a fork and serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Guatemalan Rice and Beans with Coconut and Cilantro take to make?
Total time is about 35 minutes (10 min prep + 25 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 Guatemalan Rice and Beans with Coconut and Cilantro?
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 Guatemalan Rice and Beans with Coconut and Cilantro?
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 Guatemalan Rice and Beans with Coconut and Cilantro for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Guatemalan Rice and Beans with Coconut and Cilantro vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
