Caribbean Coconut Rice and Beans
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 Tbsp. coconut oil
  • 1 small onion, diced
  • 1-2 carrots, diced
  • 2 cloves of garlic, minced
  • 1 habañero or scotch bonnet pepper, minced (remove the seeds and membrane for a milder flavor)
  • 1½ cups white rice, rinsed and drained
  • ½ tsp. dried thyme
  • ¼ tsp. ground allspice
  • ¼ tsp. ground black pepper
  • 1 tsp. sea salt
  • 2 cups chicken broth, preferably homemade
  • 1 cup full fat coconut milk
  • 1 cup canned red kidney beans, rinsed and drained
To Make
  1. Heat the coconut oil in a medium sauce pan over medium heat. Add the onion, carrot, garlic, and habañero pepper and stir well.
  2. Sauté over medium heat for about 7 minutes or until the onions and carrots begin to soften.
  3. Stir in the rice, spices, and salt, and cook for about a minute.
  4. Add the broth, coconut milk, and beans and stir well. Cover.
  5. Cook over medium heat for 15-20 minutes or until the rice is tender. After 20 minutes, check to see whether the rice is done--sometimes the rice is cooked but very wet, so I uncover the pan, stir, and cook for another 5-10 minutes to dry it out more.
  6. Fluff with a fork and serve with Jamaican Jerk Chicken, a salad or roasted vegetables.
  7. Enjoy!
Recipe by Half Indian Cook at