Last Updated on March 12, 2024 by Carne Diem
Origin: Caribbean, Taste of the Islands
Method: Stovetop
Jump to RecipeThis Caribbean coconut rice recipe is made with coconut milk, black beans, and Scotch Bonnet peppers for just a little bit of heat. Inspired by our travels in Jamaica and the Caribbean, this flavorful side dish is the perfect accompaniment to Jamaican and Caribbean cuisine. This easy rice recipe beats out boring plain rice but can still be made in about 30 minutes.
This is our absolute favorite side dish when we are making Caribbean inspired dishes. It goes especially well with spicy dishes such as jerk chicken, or our Caribbean Fire Shrimp, as the coconut milk helps cut some of the heat.
Making Homemade Caribbean Rice and Beans
Ingredients for Caribbean style coconut rice
The Jamaican rice recipe is fairly simple and comes together quickly. Best yet, you will need just a handful of common ingredients to make the Caribbean coconut rice recipe.
Rice: Long grain rice varieties work best for this Caribbean side dish. White Jasmine rice, Basmati rice, or other white rice varieties will all work for the easy coconut rice.
Coconut Milk: Full fat coconut milk works best in the Caribbean rice recipe. You will use both the thick coconut milk and thinned coconut water from the canned coconut milk.
Black Beans: We like to keep things simple, so we use canned beans in our Jamaican rice. If desired you can substitute red beans, or other bean varieties. Be sure to rinse the black beans prior to adding to the rice.
Chicken broth: Use a high-quality chicken broth for a little added flavor to the rice.
Herbs, Spices and Seasonings: If available we recommend using fresh thyme in the rice. You will also need a Bay leaf or 2. Our Jamaican Coconut rice is seasoned with jerk seasoning for a little extra kick of flavor. You can substitute Cajun or Creole seasoning if desired.
Scotch Bonnet Peppers: The most challenging part of this recipe, depending on where you live, may be finding Scotch bonnet peppers. If you are unable to find Scotch bonnets, you can substitute habanero pepper as they have a similar spice level and fruity flavor. Despite the inclusion of spicy whole pepper in this dish, it is still pretty mild. If you would like more of a medium heat you can halve or quarter the peppers but be certain to remove the stem and seeds.
Aromatics: We typically use white onion in the rice, and you will need 3-4 fresh garlic cloves. You may use other onion varieties as well.
Oil or butter: You will need cooking oil or butter to cook the veggies and briefly sauté the rice. Canola oil, coconut oil, or vegetable oil all work well.
Rinse the rice and black beans
First, rinse the rice the remove any debris and to remove excess starch from the rice grains. Removing the extra starch from the rice helps to achieve that perfect fluffy texture of the rice and avoid mushy coconut rice. Next, drain and rinse the black beans. This is an important step, unless you want your coconut rice dish discolored.
Don't forget to check out more of our favorite rice dishes from other parts of the world:
- Flat Top Chicken Fried Rice
- Wood-Fired Seafood Paella
- Nigerian Party Rice: Wood Fired Jollof Rice
- Puerto Rican Arroz Con Gandules: Rice with Pigeon Peas
Cooking the Caribbean rice and beans
Heat the oil or melt butter in a large saucepan or skillet over medium heat. When the oil is warm or the butter is melted and frothy, add and cook the diced onion and cook for 3-4 minutes.
Next, add the garlic, uncooked rice and the beans and cook for about 2 minutes more. After about 2 minutes, add the spices and thyme and cook for about 1 minute, stirring well.
Add the coconut milk, bay leaves, bouillon, and chicken broth. Give it a good stir and bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pan or pot of rice and cook covered for 20 minutes, stirring occasionally.
When it is done cooking, fluff rice and then taste. If desired, season the Caribbean Rice and Beans with salt and black pepper to taste. Remove the bay leaves prior to serving.
What to Serve with Caribbean Coconut Rice and Beans
This recipe is our go-to side for spicy Caribbean dishes such as our Caribbean Fire Shrimp and Jamaican Jerk Chicken. Or try some of our other great Caribbean and island inspired recipes:
- Grilled Red Snapper Escovitch
- Pina Colada Shrimp Skewers
- Karni Stoba: Caribbean Beef Stew
- Caribbean Roast Pork Sandwich
- Jamaican Jerk Chicken Rasta Pasta
- Smoked Pernil- Puerto Rican Roast Pork Shoulder
Any leftover Caribbean coconut rice and beans should be stored in an airtight container and kept in the refrigerator. Use leftover rice within 3 days.
Frequently Asked Questions
Habanero chiles would be the best substitute due to their fruity flavor and similar spice level.
Rice is best reheated in a pan on the stovetop much can also be reheated in the microwave. Add a couple tablespoons of water, broth, or coconut milk to the leftovers and reheat, covered, until heated back through.
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📖 Recipe
Caribbean Rice with Coconut milk and Black Beans
Ingredients
- ¼ cup Canola Oil
- 3 Garlic Cloves minced
- ½ Medium Onion diced
- 2 teaspoon Creole Spice
- 2 cups Long Grain Rice uncooked, rinsed
- 2 Fresh Thyme Sprigs
- 13.5 ounce Can Coconut Milk
- 15.5 ounce Can Black Beans drained and rinsed
- 2 Bay Leaves small
- 2 ¼ cups Chicken Broth
- 1 teaspoon Chicken Bouillon
- 2-3 Whole Scotch Bonnet Peppers may substitute habaneros
- 1 teaspoon Paprika
Instructions
- Rinse the rice and drain and rinse the beans.
- Heat the oil in a sauce pan over medium heat, and cook the vegetables for 1 minute. Stir in the uncooked, rinsed rice and then the beans and cook for 2 more minutes.
- Add the coconut milk, bay leaves, bouillon, paprika, jerk seasoning and chicken broth. Bring to a boil, then reduce the heat and simmer covered for 20 minutes, stirring occasionally.
- Season with salt and pepper, and remove the bay leaves prior to serving.
Nutrition
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