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Coconut Rice and Beans
Recipes
Coconut Rice and Beans
4 servings
35 minutes total (Active 10 minutes)

Ingredients

  • 1 tablespoon olive oil
  • 1 cup diced yellow onions
  • ½ teaspoon dried thyme
  • 1 cup canned coconut milk
  • 1 cup reduced-sodium chicken broth (or stock)
  • 1 cup white rice
  • 1 small Scotch bonnet (or jalapeño) pepper
  • 1 (15.5 oz) can pinto (or red) beans
  • 1 tablespoon unsalted butter
  • ½ teaspoon pepper

Steps

    1. Preheat medium saucepan on medium-high 2–3 minutes. Place oil in pan, then stir in onions and thyme; cook and stir 2–3 minutes until onions soften.
    2. Stir in coconut milk and broth; bring to a boil, stirring occasionally. Stir in rice and add whole Scotch bonnet pepper. Cover and reduce heat to low; cook 18–20 minutes without stirring until liquid has been absorbed and rice is tender.
    3. Drain and rinse beans. Remove pan from heat; stir in beans, butter, and pepper. Remove whole pepper; cover and let stand 5 minutes to heat beans before serving.

Amount per ¼ recipe serving: Calories 420, Total Fat 19g, Sat Fat 13g, Trans Fat 0g, Chol 10mg, Sodium 390mg, Total Carb 55g, Fiber 6g, Sugars 1g, Protein 9g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 30%