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Coconut Rice and Beans
Indulge in the tropical flavors of this Coconut Rice and Beans, a comforting and aromatic dish. Basmati rice simmers in creamy coconut milk, complemented by tender pinto beans, fragrant sofrito, and a blend of spices like adobo and thyme. Top it off with a sprinkle of green onions for a truly satisfying experience!
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Servings: 6 servings
Calories: 372kcal
Equipments
Ingredients
Let's gather the ingredients!
- 3 cups organic basmati rice washed and drained
- 1 13.5 oz can coconut milk
- 1 15oz can pinto beans drained
- 3 stalks green onion halved
- 3 tablespoon Worcestershire sauce
- ½ onion chopped
- 3 cloves garlic chopped
- 3 tablespoon sofrito
- 2 tablespoon adobo seasoning @Loisa
- 8 sprigs thyme fresh
- 1 tablespoon pimento seeds
- Salt to taste
- Pepper to taste
Instructions
Let's Begin!
- Preheat the oven to 350°F (175°C).
Combine Ingredients
- In a medium saucepan, mix the coconut milk, pinto beans, green onions, Worcestershire sauce, chopped onion and garlic, sofrito, adobo seasoning, thyme stems, pimento seeds, salt, and pepper. Add water using the empty coconut milk can to ensure all contents are utilized.
- Heat the mixture until it comes to a boil.
Prepare the Rice
- Place the washed and drained rice in a baking dish.
Combine and Bake
- Pour the boiling mixture over the rice, ensuring it is evenly distributed. Cover the dish with aluminum foil.
- Place the covered dish in the preheated oven and bake for 35-40 minutes.
Fluff and Serve
- Remove the dish from the oven, fluff the rice with a fork, and serve hot. Enjoy!
Nutrition Facts
Calories: 372kcal | Carbohydrates: 82g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 5159mg | Potassium: 287mg | Fiber: 2g | Sugar: 2g | Vitamin A: 212IU | Vitamin C: 9mg | Calcium: 57mg | Iron: 2mg
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