Caribbean Coconut Rice and Beans

"From Bittman's, "The Best Recipes in the World." If you like any of his recipes, you may as well go ahead and buy the book. It's fantastic, both as a reference and for its recipes."
 
Download
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by rpgaymer photo by rpgaymer
photo by Linky photo by Linky
photo by Linky photo by Linky
Ready In:
28mins
Ingredients:
5
Serves:
4
Advertisement

ingredients

  • 3 cups coconut milk
  • 1 bay leaf (or 1 tsp. peeled and minced fresh garlic) (optional)
  • 1 12 cups short-grain rice (or long-grain...particularly jasmine)
  • salt
  • 12 cup cooked beans (moist kidney, pinto, pink or black beans)
Advertisement

directions

  • Combine coconut milk, bay leaf (or garlic) if you're using it, and rice. Bring to a boil over medium heat, stirring occasionally. Add some salt, lower heat to low and cover. Cook for 10 minutes. Stir occasionally to ensure it doesn't scorch.
  • Uncover. Cook, stirring over low heat, until rice is tender and mixture is creamy, about 15 minutes. At about the 10-minute mark, stir in beans. If liquid evaporates before rice is done, stir in water (about 1/2 cup at a time), and cook until done.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This was delicious!! I added a little honey for sweetness, lime to compliment the coconut, and just a small touch of cayenne to balance the honey.
     
  2. This was great! I was careful to check liquid levels based on other reviews, but everything was fine! I used different proportions than called for: half the rice and coconut milk but a whole can of black beans. Also, I added salt and a bit of hot pepper. made for ZWT9
     
  3. A very good starter recipe. I cut the original recipe in half. I used the BasiL. I added frozen green peas, a dash of nutmeg, a dash of turmeric for color and vegetable bouillon. Be careful not to over do the boulion.
     
  4. My family loved this recipe...I did everything according to recipe except I used kidney beans. I also added All spice, cinnamon and a bit of sugar for sweetness.
     
  5. Mmmmm, this was very good! I loved the creaminess of the rice and the combo of flavors going on. I used black beans. Thanks for posting! Made for ZWT9, for the Gourmet Goddesses.
     
Advertisement

Tweaks

  1. Yummy! I used a lot of the tweaks recommended. I made it on the sweet side. My taste. used 1 cup creme of coconut, and only 1 tbsp of coconut milk. Put bay leaf, mint leaves, cinnamon, nutmeg, salt, lime, and added water. Put black beans. Version i made is like desert rice.
     
  2. Added a bit of fresh thyme leaves
     
  3. This was delicious!! I added a little honey for sweetness, lime to compliment the coconut, and just a small touch of cayenne to balance the honey.
     
  4. Very good! I made this in a rice cooker with no problems- I'd definitely recommend it because it saves so much time and effort. Instead of subbing one for the other, I used both the bay leaf and garlic. I loved the flavor; the rice was cream from the coconut milk, savory from the black beans, and earthy from the bay leaf. Served with Cuban chicken, but I'm thinking this dish would be great alongside all kinds of Latin food, Indian food, and even Thai food.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes