How to Make Coconut Rice and Beans: Simple Caribbean Recipe at Home Easily

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: regular milk

Light coconut milk reduces calories while still providing coconut flavor.

black beans

🥗Healthier: pinto beans

💰Cheaper: kidney beans

Pinto beans are often less expensive and readily available.

Cook red kidney beans with scallion and fresh garlic cloves for about 45 minutes.

Heat half a cup of vegetable oil in a large pot.

Add two big spoonfuls of the cooked beans to the pot and fry for 3-5 minutes until browned.

Drain the cooked beans and save the water for later use.

Add the drained red beans to the pot and let them cook for a few minutes to absorb flavor.

Add dry seasonings: Maggie powder, Nor chicken seasoning, freshly ground pepper, and Himalayan pink salt to taste.

Stir the mixture to combine the seasonings with the beans.

Add creamed coconut to the pot (not coconut cream) and the reserved bean water, plus extra water as needed.

Add fresh parsley, fresh thyme leaves, and red bell pepper for flavor.

Add about two tablespoons of dried shrimp for extra flavor.

Wash the basmati rice well before adding it to the pot.

Add the rice to the pot and ensure it is covered by water; adjust water level for desired graininess.

Stir to combine all ingredients and melt the Lily butter evenly throughout the mixture.

Lower the heat to low and cover the pot to cook the rice slowly for about 10-15 minutes until fully cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary