One-Pot Coconut Rice with Black Beans and Plantains

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

Creamy coconut rice melded with black beans and sweet fried plantains for a comforting Caribbean-inspired meal. This caribbean-inspired rice & grains ready in about 35 minutes pairs long-grain white rice, canned black beans, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

★ 4.5 (11 ratings) Prep: 10 min Cook: 25 min Serves 4 Caribbean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, heat 2 tbsp olive oil over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
  2. Step 2: Add 1 1/2 cups long-grain white rice, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp ground cumin to the pot. Stir to coat the rice evenly with oil and garlic, cooking for 2 minutes.
  3. Step 3: Pour in 1 1/2 cups coconut milk and 1 cup water, stir once, and bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer for 18 minutes until rice is tender and liquid is absorbed.
  4. Step 4: While rice cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add 2 medium peeled and sliced plantains and fry for 3-4 minutes per side until golden and caramelized. Remove and drain on paper towels.
  5. Step 5: When rice is done, gently fold in 1 cup drained and rinsed canned black beans. Cover and let sit off heat for 5 minutes.
  6. Step 6: Fluff rice with a fork, plate, and top with fried plantains and 1/4 cup chopped fresh cilantro for a fragrant finish.

Frequently asked questions

How long does One-Pot Coconut Rice with Black Beans and Plantains 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 Coconut Rice with Black Beans and Plantains?

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 Coconut Rice with Black Beans and Plantains?

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 Coconut Rice with Black Beans and Plantains 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.

What goes well with One-Pot Coconut Rice with Black Beans and Plantains?

Caribbean rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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