Spiced Caribbean Coconut Rice and Black Beans

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

Fragrant coconut rice cooked with aromatic Caribbean spices and tender black beans for a vibrant and comforting side dish. This Caribbean-inspired rice and grain recipe (vegetarian), ready in about 35 minutes, pairs long grain white rice, canned black beans, drained and rinsed, coconut milk 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 can (15 oz) canned black beans, drained and rinsed
• 1 cup coconut milk
• 1 1/2 cups water
• 3 stalks scallions, chopped
• 3 garlic cloves, minced
• 1 tsp ground allspice
• 1 tsp ground thyme
• 1 (optional) scotch bonnet pepper, whole
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

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Instructions

1. Step 1: Rinse 1 1/2 cups long grain white rice under cold water until water runs clear. In a medium pot, heat 1 tbsp olive oil over medium heat. Add 3 minced garlic cloves and 3 chopped scallions; sauté for 2 minutes until fragrant.
2. Step 2: Add the drained 1 can (15 oz) black beans, 1 tsp ground allspice, 1 tsp ground thyme, 1 1/2 tsp salt, and 1/2 tsp black pepper. Stir to combine.
3. Step 3: Pour in 1 cup coconut milk and 1 1/2 cups water, then add 1 whole scotch bonnet pepper (leave whole for mild heat, or remove for less heat). Bring to a boil.
4. Step 4: Stir in the rinsed rice, cover with a tight-fitting lid, reduce heat to low, and simmer gently for 18-20 minutes until rice is tender and liquid is absorbed. Remove the scotch bonnet pepper before serving. Fluff rice with a fork and serve warm.