Coconut Yellow Rice and Black Beans

Versatile sunshine-hued coconut yellow rice and black beans can be enjoyed as a simple meal with a green vegetable and/or a salad. And since it makes a generous helping, it can be served as an enticing bowl or a filling for burritos.

This Caribbean-inspired rice dish is a sturdy, everyday kind of meal that’s simple, hearty, and economical.

Serving ideas for coconut yellow rice and black beans 

As a centerpiece, plate with a sautéed or steamed green vegetable (broccoli, asparagus, etc.) and a simple salad or slaw.

Optional toppings for plating or bowls: I wanted to keep the recipe itself simple, but if you want more embellishment in addition to the parsley or cilantro, consider a couple of the following:

• Sautéed rounds of zucchini
• Diced and roasted sweet potato or winter squash
• Lightly sautéed slightly underripe banana or plantain
• Sliced red bell pepper
• Sliced avocado

Burritos or wraps: Using burrito-sized tortillas or large wraps, place a generous dollop (about a cup, or what the tortilla will accommodate comfortably) in the center. Embellish with a handful of baby spinach or other tender greens and salsa. Tuck two sides of the tortilla over the filling, then roll up snugly.

Recipe is from Vegan on a Budget by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.

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Continue to Content

Yield: 6

Coconut Yellow Rice and Black Beans

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This Caribbean-inspired rice dish is a sturdy, everyday kind of meal that’s simple, hearty, and economical.

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 to 3 cloves garlic, minced
• 1 1/2 cups long-grain rice (white or brown, as you prefer)
• 15-ounce can light coconut milk
• 1 to 2 cups water, or as needed
• 1/2 teaspoon turmeric
• 2 teaspoons salt-free seasoning blend
• 15-ounce can black beans, drained and rinsed
• Juice of 1/2 lime (2 tablespoons) or more, to taste
• Salt and freshly ground pepper to taste
• 1/4 cup chopped fresh parsley or cilantro, or more to taste

Instructions

1. Heat the oil in a large skillet or stir-fry pan. Add the onion and sauté until translucent. Add the garlic and continue to sauté until both are golden. 
2. Add the rice to the pan along with the coconut milk and 1 cup water for white rice, 2 for brown. Bring to a slow boil, then stir in the turmeric and seasoning blend.
3. Lower the heat, cover, and simmer until the liquid is absorbed, about 15 minutes for white rice and 30 minutes for brown. If the rice isn’t done to your liking, stir in an additional 1/2 cup of water, and continue to cook until absorbed; repeat as needed.
4. Stir in the black beans, then season to taste with lime juice, salt, and pepper. Stir in the fresh herb of choice; and use extra on individual servings as a garnish, if desired. Serve at once with serving or plating ideas above the recipe box or in Notes, below.

Notes

Serving ideas

As a centerpiece, plate with a sautéed or steamed green vegetable (broccoli, asparagus, etc.) and a simple salad or slaw.

Optional toppings for plating or bowls: I wanted to keep the recipe itself simple, but if you want more embellishment in addition to the parsley or cilantro, consider a couple of the following: 

• Sautéed rounds of zucchini 
• Diced and roasted sweet potato or winter squash
• Lightly sautéed slightly underripe banana or plantain
• Sliced red bell pepper
• Sliced avocado

Burritos or wraps: Using burrito-sized tortillas or large wraps, place a generous dollop (about a cup, or what the tortilla will accommodate comfortably) in the center. Embellish with a handful of baby spinach or other tender greens and salsa. Tuck two sides of the tortilla over the filling, then roll up snugly.

Here are lots more plant-forward casseroles and skillet.