Caribbean Beans and Rice

Caribbean Beans and Rice

Laila shares her recipe for a delicious rice side dish with Caribbean flair.

Serves: 4 to 6
Prep Time: 10 minutes
Cook Time: 20 to 25 minutes
Difficulty: Easy

2 cups Basmati rice
13.5 oz. can (1¾ cups) coconut milk
15.5 oz. can red kidney beans, rinsed and drained
2¼ cups chicken broth
2 tablespoons coconut oil
2 garlic cloves, minced
½ medium yellow onion, diced
1 sprig fresh thyme or 1 teaspoon dried thyme
2 teaspoons seasoned salt or sea salt
¼ teaspoon black pepper


  1. Rinse the rice until the water runs clear
  2. Add coconut oil to a saucepan and heat on medium-high heat. Add garlic, onion and thyme. Sauté for about 2 minutes
  3. Stir in the rice and beans, and cook for about 2 minutes, stirring constantly. Add the chicken broth, coconut milk, seasoned salt and pepper and stir well. Bring to a boil, and then reduce to low heat and cover. Cook for about 20 minutes
  4. Add salt and pepper as needed. Serve warm

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