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
Scale
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.
