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Caribbean Rice and Beans with Coconut Milk

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A vibrant and flavorful one-pot dish featuring fluffy rice, creamy coconut milk, and seasoned black beans, perfect for weeknight dinners.

Ingredients

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  • 2 teaspoons coconut oil or vegetable oil
  • 1 small yellow onion, finely diced
  • ¼ teaspoon ground allspice
  • 1 large sprig fresh thyme or ¼ teaspoon dried thyme
  • 1 bay leaf
  • 1 Scotch bonnet or habanero chili, pierced with a knife
  • 1 cup jasmine rice or long-grain rice
  • 1 can (about 15 oz / 425 g) black beans, drained and rinsed
  • 1 cup canned coconut milk, well shaken (full-fat preferred)
  • ½ cup water
  • 1 teaspoon salt
  • Freshly ground black pepper, to taste
  • 3 scallions, thinly sliced

Instructions

  1. Heat the oil in a small to medium saucepan over medium-high heat.
  2. Add the diced onion and sauté for about 5 minutes until soft and translucent.
  3. Stir in the ground allspice, fresh thyme, and bay leaf for 30 seconds to 1 minute.
  4. Add the Scotch bonnet pepper and the rice, stirring to coat each grain.
  5. Fold in the black beans, coconut milk, and water. Season with salt and pepper.
  6. Raise the heat to bring the mixture to a rolling boil, then cover and reduce the heat to low.
  7. Allow to cook for 10 minutes.
  8. Turn off the heat and let the rice sit, still covered, for another 10 minutes.
  9. Remove the lid and discard the bay leaf, thyme sprig, and Scotch bonnet.
  10. Fluff the rice with a fork and garnish with sliced scallions before serving.

Notes

For a richer coconut flavor, opt for full-fat coconut milk. Leftovers can be refrigerated for up to 4 days.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/caribbean-coconut-milk-rice-and-beans/

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