If you’ve ever dreamed of capturing the vibrant, comforting flavors of the islands in your own kitchen, this Caribbean Rice and Beans with Coconut Milk Recipe is your golden ticket. This dish marries creamy coconut milk with tender black beans, aromatic spices, and fluffy jasmine rice for a soul-satisfying meal that’s as colorful in flavor as it is in appearance. It’s a beautiful balance of rich creaminess, mild heat from the Scotch bonnet, and fragrant herbs that come together in a simple, easy-to-make dish you’ll want to enjoy again and again.
Ingredients You’ll Need
The magic of this Caribbean Rice and Beans with Coconut Milk Recipe comes from its straightforward yet essential ingredients. Each one adds an important layer—whether it’s the fragrant spices, the creamy coconut milk, or the hearty beans. Together, they create a melody of flavors and textures that feels effortlessly authentic.
- 2 teaspoons coconut oil or vegetable oil: For sautéing the onions to sweet, translucent perfection while adding subtle tropical richness.
- 1 small yellow onion, finely diced: Provides a sweet base that softens and blends with the spices.
- ¼ teaspoon ground allspice: Adds warm, slightly sweet notes that are classic in Caribbean cuisine.
- 1 large sprig fresh thyme or ¼ teaspoon dried thyme: The herbal backbone that brightens the dish and adds complexity.
- 1 bay leaf: Infuses a subtle earthy depth as the rice cooks.
- 1 Scotch bonnet or habanero chili, pierced with a knife: Bring the signature island heat, with the option to control spice level by leaving it whole.
- 1 cup jasmine rice or long-grain rice: The fluffy base that absorbs all the delicious flavors.
- 1 can (about 15 oz / 425 g) black beans, drained and rinsed: Adds protein and hearty texture, making this dish satisfying on its own.
- 1 cup canned coconut milk, well shaken (full-fat preferred): Gives the rice a luscious creaminess and subtle sweetness.
- ½ cup water: Balances the cooking liquid to just the right consistency.
- 1 teaspoon salt: Enhances all the natural flavors.
- Freshly ground black pepper, to taste: Adds a little background warmth and depth.
- 3 scallions, thinly sliced: For a fresh, crisp finish and a pop of green color.
How to Make Caribbean Rice and Beans with Coconut Milk Recipe
Step 1: Sauté Aromatics and Spices
Start by heating your oil in a small to medium saucepan over medium-high heat. Toss in the finely diced onion and cook for about five minutes, stirring often, until it softens and becomes translucent. This step is key because those softened onions form the sweet, flavorful foundation upon which the dish builds. Once the onions are just right, stir in the ground allspice, fresh or dried thyme, and the bay leaf, cooking them for about 30 seconds to one minute. You’ll notice the kitchen fills with a lovely, fragrant warmth—that’s all the spices waking up and ready to work their magic.
Step 2: Add the Chili and Rice
Carefully pierce the Scotch bonnet or habanero chili with a knife to release some heat without overwhelming the dish, then add it to the pot. Immediately add the jasmine rice, stirring well so every grain is coated with the spiced oil. This step ensures the rice absorbs those aromatic flavors from the very beginning, making every bite extra tasty.
Step 3: Combine Beans, Coconut Milk, and Seasonings
Next, pour in the drained and rinsed black beans, creamy coconut milk, and water. Sprinkle in the salt and freshly ground black pepper, then stir everything together gently. At this point, the mixture looks almost dreamy with rich aromatics, creamy coconut, and bold beans all mingling in one pot.
Step 4: Cook and Let Steam
Turn the heat up to bring the whole pot to a boil, then cover it and reduce the heat to low. Let everything simmer for 10 minutes, allowing the rice to soak up the liquid. Afterward, turn off the heat and keep the pot covered, letting the rice sit undisturbed for another 10 minutes. This final steaming step makes the rice perfectly tender and fluffy, soaking up all those beautiful flavors.
Step 5: Finish and Fluff
Remove the lid and carefully take out the bay leaf, thyme sprig, and Scotch bonnet pepper (save it for another use or leave it in if you love that extra spicy kick). Fluff the rice gently with a fork to separate the grains and evenly mix the beans. Sprinkle the dish with freshly sliced scallions—this adds a fresh crunch and a burst of color that lifts the entire plate visually and flavor-wise.
How to Serve Caribbean Rice and Beans with Coconut Milk Recipe
Garnishes
This Caribbean Rice and Beans with Coconut Milk Recipe is simply delightful on its own, but garnishes can elevate it beautifully. Fresh scallions are a classic topping, bringing a pop of color and a subtle onion flavor. Feel free to add chopped fresh cilantro or parsley for an herbal brightness or a squeeze of lime juice for a zesty twist that brightens the creamy richness.
Side Dishes
Pair this rice and beans dish with grilled jerk chicken or flaky fried fish to create an authentic Caribbean feast at home. A simple side of steamed greens, like callaloo or spinach, works wonderfully to balance the meal with a touch of earthiness. For a lighter option, a fresh mango and avocado salad can add a sweet, refreshing contrast.
Creative Ways to Present
If you want to impress guests or make this dish feel extra special, try serving the rice and beans in hollowed-out bell peppers or coconuts for an eye-catching presentation. Another lovely idea is to layer the rice and beans with sautéed vegetables or plantains in a casserole dish and bake it for a warm, comforting casserole twist on the classic recipe.
Make Ahead and Storage
Storing Leftovers
This Caribbean Rice and Beans with Coconut Milk Recipe keeps exceptionally well in the fridge for up to four days. Store it in an airtight container to preserve the flavors and prevent the rice from drying out. It’s a great dish to make in advance for busy weeknights because the taste only deepens over time.
Freezing
You can freeze leftovers for up to three months. Portion the rice and beans into freezer-safe containers or bags, making sure to remove as much air as possible. When you’re ready to enjoy, thaw it overnight in the fridge to keep the texture intact before reheating.
Reheating
Reheat the dish gently on the stovetop with a splash of water to loosen the rice and keep it moist. Alternatively, use the microwave in short bursts, stirring between each interval for even warming. Adding a little fresh lime juice or chopped scallions after reheating can revive the vibrant flavors beautifully.
FAQs
Can I use other types of beans in this recipe?
Absolutely! While black beans are traditional here, red kidney beans or pigeon peas can also work beautifully, each bringing a unique twist to the flavor and texture.
Is this dish very spicy because of the Scotch bonnet?
The Scotch bonnet pepper adds a gentle heat if left whole and pierced, but the spice level is mild and manageable for most people. Remove the pepper before serving if you prefer less heat.
Can I make this recipe vegan or vegetarian?
This recipe is naturally vegan and vegetarian when using vegetable oil and plant-based ingredients, making it a wonderfully inclusive dish for all diets.
What type of rice works best?
Jasmine rice is preferred for its fragrant aroma and fluffy texture that pairs wonderfully with the creamy coconut milk. However, long-grain rice can be used if that’s what you have on hand.
Can I prepare this dish without coconut milk?
You could substitute coconut milk with regular milk or broth, but you’d lose that signature creamy tropical richness that makes the Caribbean Rice and Beans with Coconut Milk Recipe so special.
Final Thoughts
There’s something truly heartwarming about this Caribbean Rice and Beans with Coconut Milk Recipe—it’s simple, soulful, and packed with unmistakable island flavors that transport you with every bite. Whether you’re cooking for your family or hosting friends, this dish brings a comforting yet exciting touch to the table. Give it a try and watch it quickly become one of your favorite go-to meals. I promise, once you make it, the island vibes won’t leave your kitchen anytime soon!
Print
Caribbean Rice and Beans with Coconut Milk Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Caribbean
- Diet: Vegetarian
Description
This vibrant Caribbean Rice and Beans with Coconut Milk is a flavorful and comforting dish featuring jasmine rice cooked with black beans, aromatic spices, and creamy coconut milk. Infused with allspice, thyme, and a touch of heat from Scotch bonnet chili, it makes a perfect side or main course with a tropical twist.
Ingredients
Rice and Beans
- 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
- Heat the oil and sauté onion: Heat the coconut or vegetable oil in a small to medium saucepan over medium-high heat. Add the finely diced onion and cook for about 5 minutes until it becomes soft and translucent, releasing its sweet aroma.
- Add spices: Stir in the ground allspice, fresh or dried thyme, and the bay leaf. Cook the mixture for 30 seconds to 1 minute, allowing the spices to become fragrant and infuse the oil.
- Add chili and rice: Place the whole pierced Scotch bonnet or habanero chili into the pot along with the rice. Stir thoroughly to coat the rice evenly with oil and spices, enhancing its flavor.
- Combine beans, coconut milk, and water: Add the drained black beans, well-shaken coconut milk, and water to the pot. Season with salt and freshly ground black pepper to taste, then stir to incorporate all the ingredients.
- Simmer: Bring the mixture to a boil. Once boiling, cover the pot with a lid and reduce the heat to low. Let it cook gently for 10 minutes to allow the rice to absorb the liquid and flavors.
- Steam off heat: Turn off the heat but keep the pot covered. Let the rice sit undisturbed for another 10 minutes to finish steaming, resulting in tender and fluffy grains.
- Remove aromatics and fluff rice: Remove the lid and carefully discard the bay leaf, thyme sprig, and Scotch bonnet pepper unless extra heat is desired. Use a fork to fluff the rice gently, separating the grains.
- Garnish and serve: Sprinkle the thinly sliced scallions over the rice and beans, then serve immediately while warm.
Notes
- Be cautious with the Scotch bonnet chili as it is very spicy; pierce it to release flavor without overwhelming heat.
- Using full-fat coconut milk adds creaminess and richness to the dish.
- Jasmine rice or any long-grain white rice works best for fluffy texture.
- This recipe pairs wonderfully with grilled meats or can be enjoyed as a hearty vegetarian main.
- For a milder version, remove the chili before serving.
