Coconut Rice and Beans

If you’re craving something cozy, fragrant, and full of Caribbean-inspired flavor, this Coconut Rice and Beans is the dish you’ll want to keep on repeat. The rice bakes in a silky coconut broth infused with sofrito, thyme, pimento seeds, and adobo seasoning, and the result is tender, aromatic, and packed with warm island comfort.

It’s the kind of recipe that fills your kitchen with the most incredible smell long before dinner is ready, and honestly, it tastes even better than it smells. Serve it with chicken, shrimp, or enjoy it as a satisfying meatless main. It’s simple, deeply flavorful, and perfect for busy weeknights or weekend cooking

Before You Get Started

Here are a few helpful notes:

• Rinse the rice well to get rid of excess starch — this prevents it from turning gummy.
• Use basmati rice for the fluffiest texture and best absorption.
• Don’t skip the thyme or pimento seeds — they’re small ingredients that add huge flavor.
• This is a baked rice recipe, which means hands-off cooking once everything’s assembled.

What You Need to Make Coconut Rice and Beans

• Basmati rice – long-grain rice that stays fluffy and absorbs flavor beautifully.
• Coconut milk – makes the rice creamy, fragrant, and silky.
• Pinto beans – tender and hearty, though you can swap with black beans if needed.
• Onion, garlic, green onion – a flavorful base.
• Sofrito – brings depth, color, and savory richness.
• Adobo seasoning – the main seasoning backbone of the dish.
• Fresh thyme & pimento seeds – classic Caribbean aromatics.
• Worcestershire sauce – adds saltiness and umami.
• Salt & pepper – to balance the flavors.

How to Make Coconut Rice and Beans

Making this dish is incredibly simple, and since it bakes in the oven, it’s almost completely hands-off. Here’s a step-by-step breakdown so you know exactly what to expect:

1. Build the Coconut Broth

You’ll start by combining the coconut milk, beans, aromatics, sofrito, adobo seasoning, thyme, and pimento seeds in a saucepan. Add water using the empty coconut milk can to measure. Heat this mixture until it comes to a boil, this helps the flavors bloom before they soak into the rice.

2. Prepare the Rice

Spread your washed and drained basmati rice in an even layer in a baking dish. Rinsing removes excess starch and keeps the rice fluffy instead of sticky.

3. Pour and Cover

Once the broth is bubbling, pour it evenly over the rice in the baking dish. Give it a gentle shift to help the liquid settle into all the corners. Cover tightly with foil — this traps steam and ensures perfectly tender rice.

4. Bake Until Fluffy

Bake at 350°F for about 35–40 minutes. The rice will absorb all the coconut flavor while becoming tender, creamy, and perfectly seasoned.

5. Fluff and Serve

Remove the foil and fluff the rice with a fork to separate the grains. Taste and adjust seasoning if needed, then serve hot.

Frequently Asked Questions

Can I use black beans instead of pinto beans?

Absolutely. Black beans, kidney beans, or even chickpeas will work well.

Can I use jasmine rice instead of basmati?

You can, but jasmine rice is slightly stickier. Basmati gives a fluffier finished dish.

Can this be made on the stovetop?

Yes — simmer the rice on low, covered, for 20–25 minutes. Check halfway to ensure the liquid level is right.

Is this dish spicy?

No — it’s savory and aromatic, not spicy. Add scotch bonnet pepper or crushed red pepper if you want heat.

Can I make it dairy-free?

It already is! Just choose a vegan-friendly Worcestershire sauce if needed.