Coconut Red Beans and Rice
Embark on a flavorful journey with Coconut Red Beans and Rice, a luscious one-pot recipe brimming with Caribbean-inspired aromas. This dish combines creamy coconut milk, tender red kidney beans, and perfectly cooked jasmine or long-grain rice, all infused with the warmth of garlic, ginger, thyme, and a hint of allspice. The subtle sweetness of coconut blends seamlessly with savory notes, creating a comforting, hearty meal that’s both easy to prepare and perfect for weeknight dinners. Garnished with fresh scallions and cilantro, this dish is as visually stunning as it is delicious. Whether served as a main course or a versatile side, Coconut Red Beans and Rice is a crowd-pleasing recipe that brings vibrant tropical flavor to your table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 teaspoon, grated fresh ginger
- 2 cups, drained and rinsed canned red kidney beans
- 1.5 cups, rinsed white rice (long grain or jasmine)
- 13.5 ounces, full-fat coconut milk
- 1.5 cups water
- 1 teaspoon dried thyme
- 0.5 teaspoon ground allspice
- 2 chopped (plus extra for garnish) scallions
- 1 teaspoon or to taste salt
- 0.5 teaspoon or to taste ground black pepper
- 2 tablespoons, chopped (optional for garnish) fresh cilantro
Instructions
Heat the olive oil in a large pot or deep skillet over medium heat.
Add the diced onion and cook for 3-5 minutes until soft and translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the drained and rinsed kidney beans to the pot, stirring to combine.
Mix in the rinsed white rice, ensuring the rice is well-coated with the aromatics.
Pour in the coconut milk and water, then stir in the dried thyme, ground allspice, and chopped scallions.
Add salt and black pepper to taste, then increase the heat to bring the mixture to a gentle boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 18-20 minutes until the rice absorbs all the liquid.
Remove from heat and let the pot sit, covered, for an additional 5 minutes to allow the rice to steam and finish cooking.
Fluff the rice with a fork and garnish with fresh cilantro and extra chopped scallions, if desired.
Serve warm as a main dish or side, and enjoy!
Nutrition Facts
Calories |
1258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3724 mg | 162% | |
| Total Carbohydrate | 209.4 g | 76% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 34.7 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2265 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
