We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
5 minutes
25 minutes
30 minutes
- 1 tablespoon butter
- 0.5 shallot, minced
- 1 cup uncooked jasmine rice
- 0.75 cup coconut milk
- 1 cup water
- 1 pinch ground nutmeg
- 1 (15 ounce) can black beans, rinsed and drained
- In a small saucepan, melt butter over medium heat. Add shallot, cook until softened and translucent, around 3 minutes. Stir in rice until coated. Pour in coconut milk and water, season with nutmeg. Bring to a boil, reduce heat, cover, and simmer for about 18 minutes until rice is tender and liquid is absorbed. Stir in black beans, cook until hot.
Similar Recipes
- 35min
Quick Coconut Curry with Rice, Corn, and Beans
Whip up a fast and flavorful coconut curry rice with the convenience of frozen corn and canned black-eyed peas.
- 75min
Black Beans with Coconut Water
Flavorful black beans cooked with coconut water, white wine, bacon, onion, jalapeno, and spices, perfect for serving over rice.
- 1525min
Jamaican Rice and Peas
Honoring Grandma's legacy with this traditional Jamaican dinner recipe.
- 50min
Diri ak Djon Djon (Haitian Black Mushroom Rice)
Flavorful Haitian black mushroom rice made with aromatic seasonings and creamy coconut milk.
- 65min
Guyanese Cookup Rice
Escape to the Caribbean with this warm and flavorful chicken and rice dish, infused with coconut milk, black-eyed peas, cabbage, and a fiery scotch bonnet pepper. Perfect for cold days!