Description
A delicious Caribbean-inspired dish combining coconut rice and black beans.
Ingredients
Scale
- 1 cup white rice
- 15 oz black beans (canned, don’t drain)
- 1/2 onion (minced or diced)
- 6 cloves garlic (minced)
- 3 sprigs thyme
- 2 Scotch bonnet peppers
- 1 chicken bouillon cube
- 2 each whole cloves
- 2 each whole allspice
- 1 cup coconut milk
- 1 cup water
- 1 tbsp olive oil
- 1/2 tsp salt (plus additional to taste)
- 1/4 tsp pepper (plus additional to taste)
Instructions
- Place your pot on medium to medium-high heat and heat the olive oil. Once the oil is hot, add the minced onion and garlic and sauté for around 2 minutes.
- Then add rice, coconut milk, water, chicken bouillon cube, whole can of beans (do not drain), Scotch bonnets, salt, pepper, thyme, allspice, and cloves. Bring this to a boil, and then lower the heat, cover, and simmer for around 25 minutes. You will want to simmer until all of the liquid is absorbed.
- Remove from the heat and allow to rest (covered) for 10 minutes. Then taste and adjust for seasonings (salt and pepper) as necessary. Remove the thyme sprigs if desired.
Notes
- Scotch bonnet peppers can vary the amount according to the level of heat you prefer; sub habaneros if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg