Caribbean Rice and Beans.

A pot of Coconut Rice and Beans with green onions sits on a wooden board, accompanied by a small bowl of seasoning and a textured kitchen towel nearby.

This Caribbean rice and beans bakes fluffy basmati rice in creamy coconut milk with pinto beans, sofrito, thyme, and allspice. A hands-off, flavorful side dish that goes with any protein, perfect for weeknights or hosting.

Course Side Dish

Cuisine American, Jamaican

Keyword Basmati Rice, Beans, Coconut, Coconut Milk, Easy Recipes, Easy to Bake, Easy to Make, Quick and Easy Recipe, Rice, Rice and Beans

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 489kcal

Equipment

Ingredients

Let's gather the ingredients!

3 cups organic basmati rice washed and drained
1 cans coconut milk 13.5 oz
1 can pinto beans 15 oz, drained
1 1/2 cups water measure using coconut can to grab any left over milk.
3 stalks green onion halved
3 tbsp Worcestershire sauce
½ onion chopped
3 cloves garlic chopped
3 tbsp sofrito
2 tbsp adobo seasoning @Loisa
8 sprigs thyme fresh
1 tbsp 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!

Notes

Rinse the rice well. Rinse until the water runs mostly clear. Removing the extra starch keeps the rice fluffy instead of gummy.
Measuring the water: Fill the empty coconut milk can with water twice (about 3? cups). This also grabs every last bit of coconut milk from the can.
Pimento seeds are whole allspice berries, a classic Caribbean seasoning. Find them in the spice aisle or at Latin and Caribbean markets.
Cover tightly. Seal the baking dish well with foil so the steam stays in. That's what cooks the rice evenly.
Let it rest. After baking, leave it covered for 5–10 minutes before fluffing with a fork for the best texture.
Before serving: Remove the thyme stems and green onion pieces, and fish out any whole allspice berries you spot.
Bean swaps: Red kidney beans, black beans, or chickpeas all work in place of pinto beans.
Rice swaps: Jasmine rice works, but it cooks up a little stickier. Basmati gives the fluffiest result.
Stovetop option: Bring everything to a boil in a pot, then cover and simmer on low for 20–25 minutes, checking the liquid halfway through.
Want heat? Add a whole scotch bonnet pepper to the broth (remove before serving) or a pinch of crushed red pepper.
Dairy-free: This recipe is naturally dairy-free. Use a vegan Worcestershire sauce to make it fully vegan.
Sofrito: Homemade makes a big difference! Try my 5-Minute Homemade Sofrito.
Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat with a splash of water so it doesn't dry out.
Serving idea: This pairs with any protein. Try it with my Beef Jerk Roast or Authentic Cuban Ropa Vieja.

Nutrition