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Coconut Rice and Black Beans

Do you eat a lot of rice at your house?
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Ever tried Coconut Rice and Black Beans?  My sweetie and I have both lived in Asia and may consider ourselves rice snobs. Funny thing is- this is one of our favorite rice recipes is not even Asian — it’s tropical!

You’ll want to bookmark this Coconut Rice and Black Beans recipe.  It will be your new favorite!  I serve it with Jamaican Jerk Chicken most often. General rule of thumb with rice is a 2 to 1 ratio of water to rice.  In this recipe, simply replace some of the water with light coconut milk.

Coconut Rice & Black Beans

1 1/2 cups jasmine rice

1 14-oz can coconut milk light

1/2 cup water (may need up to another ¼ cup, depending on the thickness of the milk)

1 tsp kosher salt

Splash of white vinegar

2-3 teaspoons granulated sugar

1 15-oz can black beans, rinsed and drained

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Combine the rice, coconut milk, water, salt, vinegar and sugar in your rice cooker and walk away until it dings.

If you use a sauce pan, you’ll just have to watch it.  Bring rice and liquid to a boil.  Cover and turn down the heat.  Cook until most of the liquid is absorbed, about 20  minutes.   Remove from heat and let cool for 5 minutes.

Once your rice is finished, (in your rice cooker or sauce pan) toss the black beans into the rice and serve warm.

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*The dash of vinegar tip is from OurBestBites and makes your rice less sticky. We continue to have a sticky vs non-sticky rice debate at my house.


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