Easy Coconut Rice and Red Beans

A bowl of coconut red beans and rice on the counter with a lime and bell pepper.

5 from 57 votes

This creamy Caribbean coconut rice and red beans recipe from Guatemala and Honduras features fluffy white rice, onion, red pepper, coconut milk and dried kidney beans.

Prep Time15

Cook Time1

Total Time1 15

Course: Side Dish

Cuisine: Caribbean, Creole, Guatemalan, Honduran, Latin American

Servings:

Calories: 317kcal

Author: Michele Peterson

Cost: $5

Equipment

Knife
Skillet
Measuring Cup
large pot

Ingredients

½ cup dried red kidney beans
4 cups water
1 small clove garlic
¼ teaspoon salt
1 Tablespoon vegetable oil
1 cup long grain white rice
½ cup white onion thinly sliced
½ cup red bell pepper chopped
2 sprigs fresh thyme leaves with extra for garnish or one teaspoon dried
½ cup coconut milk
½ cup water
1 cup cooking liquid from beans
½ teaspoon salt
¼ teaspoon black pepper freshly ground

Instructions

Sort the beans to remove any stones.
Rinse the beans and then combine them with the 4 cups of water and 1/4 teaspoon of salt in a large pot. Add the clove of garlic, bring to a boil and simmer until almost tender but not mushy (45 minutes to 1 1/2 hours). The beans should be slightly firm as they will cook further in the rice.
Replenish water as needed to keep beans covered while cooking.
Discard the clove of garlic and remove beans from heat when done. Don't discard the cooking water as you'll need it to cook the rice!
Heat the vegetable oil in a deep skillet over medium high heat. Add rice and toast very lightly, stirring frequently so the rice doesn’t burn or stick.
Add the sliced onions and chopped red pepper to the rice in the skillet. Reduce heat to medium, add the thyme, salt and pepper. Saute until the onion and pepper are softened but not browned.
Combine the coconut milk, the water and the one cup of cooking liquid from the beans in a large measuring cup or bowl.
Add the coconut milk mixture to the rice, onions and red pepper. Add the drained, cooked beans and 1/2 salt ( or to taste).
Cover, bring to a boil then reduce heat and simmer for 15 minutes or until all the liquid is absorbed. Add freshly squeezed pepper. Remove from heat and let rest for 5 minutes
Fluff the cooked rice and beans lightly with a fork, and serve.
Garnish with sprigs of fresh thyme, strips of fresh red pepper and a wedge of lime (optional).

Notes

The age of the dried beans will affect the cooking time. Check the beans while they're cooking to make sure they don't overcook and become mushy.
Use canned coconut milk NOT coconut beverage. The canned coconut milk will add much more flavor and richness to the dish.
Remember to save the bean cooking liquid to add flavour and colour to the coconut rice.

Note: Nutritional values are calculated by an online calculator so may not be accurate.

Nutrition