Publix Aprons

Coconut Rice and Beans

Coconut Rice and Beans
Total Time:
35 minutes
Active Time:
10 minutes


1 tablespoon olive oil
1 cup prediced yellow onions
1/2 teaspoon dried thyme
1 cup canned coconut milk
1 cup reduced-sodium chicken broth (or stock)
1 cup white rice
1 small Scotch bonnet (or jalapeño) pepper (whole)
1 (15.5-oz) can pinto (or red) beans, drained and rinsed
1 tablespoon unsalted butter
1/2 teaspoon black pepper


  1. Preheat medium saucepan on medium-high 2–3 minutes. Place oil in pan, then stir in onions and thyme; cook and stir 2–3 minutes or until onions soften.
  2. Stir in coconut milk and broth; bring to a boil, stirring occasionally. Stir in rice and add the whole pepper. Cover and reduce heat to low; cook 18–20 minutes, without stirring, or until liquid has absorbed and rice is tender.
  3. Drain and rinse beans. Remove pan from heat; gently stir in beans, butter, and pepper. Cover and let stand 5 minutes to heat beans before serving.

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Nutritional Information

CALORIES (per 1/4 recipe) 430kcal; FAT 19.00g; SAT FAT 13.00g; TRANS FAT 0.00g; CHOL 10mg; SODIUM 360mg; CARB 55g; FIBER 5.00g; SUGARS 1g; PROTEIN 9g; CALC 6%; VIT A 4%; VIT C 10%; IRON 30%

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