Looking for a quick fix? This Vegan Caribbean Coconut Rice and Beans recipe is your new favorite go-to!
Not only is it super easy to whip up, but it also brings a taste of the tropics right to your kitchen. With rich, creamy coconut milk paired with tender rice and hearty beans, this dish is all about comfort – and it’s packed with plant-based protein! Plus, you can easily customize it by adding your favorite veggies or spices.
In just about 30 minutes, you’ll have a savory dish that’s perfect for meal prep or a cozy dinner. If you want to know how to make vegan Caribbean coconut rice and beans that’ll impress everyone, keep reading!
Serving and Pairing Suggestions
Serve this Coconut Rice and Beans warm, topped with fresh cilantro for that extra burst of flavor. It pairs perfectly with Vegan BBQ Cauliflower Wings for a fun meal, or you can enjoy it alongside Yogurt Mint Dressing as a refreshing side.
If you’re in the mood for something sweet, why not try it with Watermelon Agua Fresca to balance the richness of the rice? You can create a complete feast by mixing and matching!
Tips and Notes
- Coconut Milk: Use full-fat coconut milk for a creamier texture. If you’re looking for a lighter option, go with low-fat coconut milk.
- Rice Type: Jasmine or basmati rice works best for this recipe. They provide a lovely aroma!
- Extra Flavor: Add a splash of lime juice or some chopped scallions for added brightness.
- Storage: This dish keeps well in the fridge for up to 4 days, making it great for meal prep.
Ready to bring a taste of the islands to your home? Dive into this recipe and discover how easy it is to make a delicious, comforting vegan meal. Don’t forget to explore more culinary adventures on the blog!
Vegan Caribbean Coconut Rice and Beans
Equipment
- 1 Medium pot
- 1 Wooden spoon
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 1 cup jasmine rice - rinsed
- 1 can (13.5 oz) coconut milk - full-fat for creaminess
- 1 can (15 oz) black beans - drained and rinsed
- 1 cup vegetable broth - or water
- 1 small onion - chopped
- 2 cloves garlic - minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt - to taste
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lime juice - optional
- 2 tablespoons fresh cilantro - for garnish, optional
Instructions
- In a medium pot, heat a splash of water over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
- Add the cumin, coriander, salt, and black pepper. Stir for about 1 minute until fragrant.
- Stir in the rinsed jasmine rice, coconut milk, and vegetable broth. Bring to a boil.
- Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is tender and has absorbed the liquid.
- Once cooked, fluff the rice with a fork. Fold in the black beans and lime juice (if using), and let it heat through for another 5 minutes.
- Serve hot, garnished with fresh cilantro if desired.