One-Pot Caribbean Black Bean and Coconut Rice
A vibrant one-pot dish combining creamy coconut milk with hearty black beans and fragrant spices for a comforting Caribbean-inspired meal. This caribbean-inspired one pot (vegetarian, gluten free) 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 320 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 1/2 cups long grain white rice
- 1 can (15 oz) canned black beans, drained and rinsed
- 1 cup coconut milk
- 1 1/2 cups water
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1 small (optional for heat) scotch bonnet pepper, seeded and finely chopped
- 1 tsp ground allspice
- 1 tbsp fresh thyme leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
- Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 finely diced medium yellow onion and 3 minced garlic cloves, sautéing for 4-5 minutes until softened and fragrant.
- Step 2: Stir in 1 small finely chopped scotch bonnet pepper (optional), 1 tsp ground allspice, and 1 tbsp fresh thyme leaves, cooking for 1 minute until spices are aromatic.
- Step 3: Add 1 1/2 cups long grain white rice to the pot, stirring to coat the grains in the oil and spices, cooking for 2 minutes to lightly toast.
- Step 4: Pour in 1 cup coconut milk and 1 1/2 cups water along with 1 can (15 oz) drained and rinsed black beans. Season with 1 tsp salt and 1/2 tsp black pepper, stirring gently to combine.
- Step 5: Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 18-20 minutes until the rice is tender and liquid absorbed.
- Step 6: Remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork, then stir in 1 tbsp lime juice and 1/4 cup chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Caribbean Black Bean and Coconut Rice 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 One-Pot Caribbean Black Bean and Coconut Rice?
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 One-Pot Caribbean Black Bean and Coconut Rice?
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 One-Pot Caribbean Black Bean and Coconut Rice 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 One-Pot Caribbean Black Bean and Coconut Rice 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.
