Caribbean Rice and Beans with Coconut Milk

Caribbean rice and beans cooked with coconut milk, black beans, thyme, and allspice for a flavorful island-style side dish. This coconut rice and beans recipe features fluffy jasmine rice, aromatic spices, and a whole Scotch bonnet pepper for gentle heat. Easy one-pot Caribbean rice recipe perfect with jerk chicken, grilled fish, or roasted vegetables. Classic rice and beans with coconut milk, ideal for weeknight meals or traditional Caribbean cooking.

This Caribbean-style rice and beans is fragrant, creamy, and full of warm spices. Cooked with coconut milk, thyme, allspice, and a whole Scotch bonnet pepper, it delivers classic island flavor with perfectly fluffy rice and tender black beans. It’s an easy one-pot side dish that pairs beautifully with grilled or roasted mains.

Ingredients

• 2 teaspoons coconut oil or vegetable oil
• 1 small yellow onion, finely diced
• ¼ teaspoon ground allspice
• 1 large sprig fresh thyme or ¼ teaspoon dried thyme
• 1 bay leaf
• 1 Scotch bonnet or habanero chili, pierced with a knife
• 1 cup jasmine rice or long-grain rice
• 1 can (about 15 oz / 425 g) black beans, drained and rinsed
• 1 cup canned coconut milk, well shaken (full-fat preferred)
• ½ cup water
• 1 teaspoon salt
• Freshly ground black pepper, to taste
• 3 scallions, thinly sliced

Instructions

1. Heat the oil in a small to medium saucepan over medium-high heat. Add the diced onion and cook for about 5 minutes, until soft and translucent.
2. Stir in the allspice, thyme, and bay leaf. Cook for 30 seconds to 1 minute, until fragrant.
3. Add the whole Scotch bonnet pepper and the rice. Stir well so the rice is evenly coated with the oil and spices.
4. Add the black beans, coconut milk, and water. Season with salt and black pepper, then stir to combine.
5. Bring the mixture to a boil, then cover the pot and reduce the heat to low. Cook for 10 minutes.
6. Turn off the heat and let the rice sit, covered and undisturbed, for another 10 minutes to finish steaming.
7. Remove the lid and discard the bay leaf, thyme sprig, and Scotch bonnet (or leave it in for extra heat). Fluff the rice with a fork.
8. Sprinkle with sliced scallions and serve immediately.

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Tips

• Keep the chili whole to add flavor without overpowering heat.
• Do not lift the lid while the rice is steaming to ensure fluffy grains.
• Shake the coconut milk well before measuring to blend the cream and liquid.
• Rinse the rice if you prefer a less sticky texture.

Variations and Substitutions

• Beans: Use kidney beans or pigeon peas instead of black beans.
• Rice: Basmati or standard long-grain rice also work well.
• Spice level: Remove the chili halfway through cooking for milder heat.
• Herbs: Add a small pinch of ground ginger or garlic for extra depth.

FAQs

Is this dish very spicy?
With the pepper left whole, the heat is mild to medium. Cutting the pepper will make it much spicier.

Can I make this ahead of time?
Yes, it reheats well on the stove or in the microwave with a splash of water.

Can I use light coconut milk?
Yes, though full-fat coconut milk provides a richer flavor and creamier texture.

Serving Suggestions

• Serve alongside jerk chicken, grilled fish, or roasted vegetables.
• Use as a base for Caribbean-style bowls.
• Pair with fried plantains or a fresh cucumber salad.

Why You’ll Love This Recipe

• One-pot and easy to prepare
• Creamy texture from coconut milk
• Authentic Caribbean flavors
• Perfect as a side or light main dish