Coconut Rice with Black Beans

Coconut Rice with Black Beans

54 Reviews 3 Pics
  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m
Kim
Recipe by  Kim

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

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Ingredients

Adjust Servings

Original recipe yields 3 cups

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Directions

  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 (54)

Rate This Recipe
Hunter
43

Hunter

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 to mess with the rice after it starts to boil, and after let it cool so it won't be sticky or to moist. Served with thin sliced Chicken and sautéed veggies in a light lemon pepper marinade. Good stuff Kim.

Zaina
24

Zaina

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!!

toothrees
13

toothrees

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

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 190 cal
  • 10%
  • Fat
  • 8 g
  • 12%
  • Carbs
  • 27.2 g
  • 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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