Caribbean Black Beans and Rice is an easy-to-make side dish that’s packed with protein flavor, and fiber! Tender black beans and perfectly cooked rice cooked in nutty coconut milk and seasoned with simple spices. Try this with your favorite latin dish as a side or as a vegetarian meal during the week! It’s vegetarian, gluten free, made from mostly pantry ingredients and is one of my family’s favorite dishes of all time.
Caribbean Black Beans and Rice
- 2 cups uncooked brown rice
- 1/2 teaspoon fine sea salt
- 1 tablespoon olive oil
- 1 large yellow onion chopped
- 1 red bell pepper cored, seeded and chopped
- 2 cloves garlic finely chopped
- 1/2 teaspoon chili powder
- 1 14.5-ounce can coconut milk
- 2 cups vegetable broth or chicken stock
- 2 15.0-ounce cans black beans, drained and rinsed, or 3 cups cooked
- 1/4 teaspoon ground black pepper
- Chopped fresh cilantro optional
- 1 lime cut into wedges (optional)
- Cook rice according to package directions. I love cooking rice in an instant pot or rice cooker.
- Heat oil in a large pot over medium-high heat.
- Add onions and cook until just soft, 1 to 2 minutes.
- Add peppers, garlic and chili powder and cook, stirring occasionally, until softened, 2 to 3 minutes.
- Add coconut milk and stock and bring to a boil.
- Reduce heat to medium-low and simmer for 15 minutes.
- Stir in beans, then simmer until flavors are melded, about 5 minutes more; season with salt and pepper.
- Spoon beans over rice, garnish with cilantro and lime wedges and serve.