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

Kim

Recipe Summary

prep:
5 mins
cook:
25 mins
total:
30 mins
Servings:
6
Yield:
3 cups
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

190 calories; protein 2.8g; carbohydrates 27.2g; fat 8g; cholesterol 5.1mg; sodium 19mg. Full Nutrition
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Reviews (78)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/19/2009
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. Read More
(57)

Most helpful critical review

Rating: 3 stars
09/28/2009
Even though this sounds exotic with the coconut milk, it's bland. Read More
(18)
101 Ratings
  • 5 star values: 40
  • 4 star values: 40
  • 3 star values: 13
  • 2 star values: 6
  • 1 star values: 2
Rating: 4 stars
11/18/2009
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. Read More
(57)
Rating: 5 stars
02/24/2010
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!! Read More
(26)
Rating: 3 stars
09/28/2009
Even though this sounds exotic with the coconut milk, it's bland. Read More
(18)
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Rating: 5 stars
03/14/2011
My 5 star is based off my version of this recipe. I do not have a good pot for cooking rice so I microwaved mine. I used brown rice instead of jasmine and used the directions for the brown rice to liquid ratio for microwaves. I used 1 cup rice 2 cups light coconut milk(didnt want to waste a half can of coconut milk so i used the entire can) 1 cup water 1/4 tsp salt and 1 tsp brown sugar. All other ingredients were exact. Cooked mine for 10 mins full power then 20 mins 50% power in an uncovered 2 quart baking dish. I thought it turned out great. I was looking for Rumbi rice from the Rumbi resturant chain and this came out really close. I would say the salt and sugar is needed for this recipe but it just depends on how you like your rice. Read More
(13)
Rating: 5 stars
09/24/2009
Yum! This recipe reminds me a little of the black beans and rice I used to order at Bridgetown Grill in Atlanta Ga. Thanks for posting it I will use this recipe over and over again. Read More
(11)
Rating: 5 stars
03/24/2011
This was incredibly delicious and quick and easy to prepare. I added a tsp sugar some fish sauce celery thyme garlic salt and pepper as well as some chicken. Also used the full can of coconut milk with some chicken broth. Read More
(10)
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Rating: 3 stars
07/16/2011
Nice side with spicy jerked chicken Read More
(8)
Rating: 4 stars
08/10/2011
I'm not sure what the original recipe tastes like because I took liberty with it based on the reviews and on my own creativity. The version I came up with was awesome though! I made the following modifications: I doubled the recipe for a dinner party; in place of the butter I used 1 T of stick margarine and 1 T virgin coconut oil (it is a coconut dish after all) In place of the shallot (just didn't have one) I used a small onion also a tsp of minced garlic (the refrigerated kind in a jar) I used plain old long grain rice--I'm sure Jasmine would be awesome just didn't have any Used the whole can of coconut milk Used two cups of chicken broth in place of the water (freshly made) I was generous with the nutmeg--two full pinches and probably 1 1/2 more or so Then I also threw in about a T of brown sugar and additional T of coconut oil a handful of shredded sweetened coconut and a pinch or two of sea salt Then I used only one can of black beans and that seemed plenty for me but more would be fine too Could have used a bit more salt but not much. Read More
(7)
Rating: 5 stars
04/17/2011
Following an earlier recommendation I added garlic to the recipe and it totally worked wonders. I substituted the butter with canola oil and the nutmeg with cinnamon which I've got to say made all the difference. My boyfriend could not stop eating this dish have to make it again and again! Read More
(7)
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