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Caribbean coconut rice with black beans and Scotch Bonnet peppers.

Caribbean Rice with Coconut milk and Black Beans

Carne Diem Culinary
This Caribbean Coconut Rice and Bean dish has become our go-to side when we are enjoying Caribbean food. It makes a perfect companion to spicy dishes such as jerk chicken or spicy Caribbean shrimp.
5 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Caribbean
Servings 6 as a side
Calories 565 kcal

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

Calories: 565kcalCarbohydrates: 73gProtein: 13gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gSodium: 338mgPotassium: 614mgFiber: 9gSugar: 3gVitamin A: 331IUVitamin C: 15mgCalcium: 60mgIron: 3mg
Keyword Beans, Coconut Milk, Rice, Scotch Bonnet
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