Spiced Caribbean Coconut Rice and Black Beans

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

Fragrant coconut rice cooked with aromatic Caribbean spices and tender black beans for a vibrant and comforting side dish. This caribbean-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.

Prep: 10 min Cook: 25 min Serves 6 Caribbean cuisine 280 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Spiced Caribbean Coconut Rice and Black Beans 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 Spiced Caribbean Coconut Rice and Black Beans?

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 Spiced Caribbean Coconut Rice and Black Beans?

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 Spiced Caribbean Coconut Rice and Black Beans 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 Spiced Caribbean Coconut Rice and Black Beans 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.

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