Coconut Rice with Black Beans

Coconut Rice with Black Beans

58
Kim 3

"Easy, delicious rice and bean dish that can be served as a main vegetarian course or side dish to Latin and Asian foods."

Ingredients

30 m {{adjustedServings}} servings 190 cals
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Nutrition

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  • Calories:
  • 190 kcal
  • 10%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 27.2g
  • 9%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 19 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Melt the butter in a small saucepan over medium heat. Stir in the shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the rice and stir until coated with the butter. Pour in the coconut milk and water; season with nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the liquid has been absorbed and the rice is tender, about 18 minutes. Stir in the black beans, and cook a few minutes until hot.
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Reviews

58
  1. 79 Ratings

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Yes, it can be bland, but coconut milk can be like that. I added; 4 minced cloves of garlic, 2 tsp of low sodium Chicken broth powder, 4 whole dried red peppers. It all worked out. You know not ...

Yummy, great way to have a rice dish that is filling all by itself......I added some salt & pepper, thyme and a clove of minced garlic, turned out really well with great flavor!! Thanks Kim!!

Even though this sounds exotic with the coconut milk, it's bland.