Coconut Rice and Beans

This Coconut Rice and Beans recipe blends creamy coconut milk, tender basmati rice, pinto beans, sofrito, and warm island spices for a savory, aromatic side dish. Easy to bake and perfect for weeknights, Caribbean-inspired meals, 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 372kcal

Equipment

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 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!

Nutrition