Coconut Lime Rice with Beans (Printable version)

Bright coconut lime rice paired with black beans and cilantro.

# What You'll Need:

→ Rice & Liquids

01 - 1 cup long-grain white rice (jasmine or basmati recommended)
02 - 1 cup canned coconut milk (unsweetened)
03 - 1 cup water
04 - 1/2 tsp salt

→ Beans & Vegetables

05 - 1 can (15 oz) black beans, drained and rinsed
06 - 1/3 cup fresh cilantro, chopped
07 - 1/2 cup scallions or red onion, finely chopped (optional)

→ Flavorings

08 - 1 tbsp coconut oil or olive oil
09 - Zest of 1 lime
10 - Juice of 1 lime
11 - Freshly ground black pepper, to taste

# How To Make:

01 - Rinse the rice in cold water until the water runs clear.
02 - In a medium saucepan, heat coconut oil over medium heat. Add the rice and sauté for 1-2 minutes until slightly translucent.
03 - Add coconut milk, water, and salt. Stir well and bring to a gentle boil.
04 - Reduce heat to low, cover, and simmer for 15-18 minutes, or until rice is tender and liquid is absorbed.
05 - Remove from heat. Gently fluff the rice with a fork.
06 - Stir in black beans, lime zest, and lime juice. Cover and let sit for 5 minutes to warm the beans.
07 - Add chopped cilantro and scallions or red onion (if using). Mix gently and season with black pepper to taste.
08 - Serve warm, garnished with extra cilantro and lime wedges if desired.

# Expert Advice:

01 -
  • Easy to prepare with simple pantry staples like rice, coconut milk, and canned black beans.
  • Combines creamy, tangy, and fresh flavors for a delightful taste explosion.
  • Vegetarian and gluten-free, suitable for various diets.
  • Versatile as a main dish or a colorful, flavorful side.
02 -
  • Washing the rice removes excess starch, preventing clumping and ensuring fluffiness.
  • Sautéing the rice before adding liquids enhances its texture and flavor.
  • Letting the rice and beans sit covered after cooking warms the beans gently without overcooking.
  • Adjust lime juice and zest to your preferred level of tanginess.
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