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.
*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.