Coconut Milk Rice and Beans

A delicious and creamy recipe for rice and beans cooked in coconut milk and chopped tomatoes.


  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic (finely chopped)
  • 1 small onion (finely chopped)
  • 4 sprigs thyme
  • 1 teaspoon cumin
  • 1/2 teaspoon all spice
  • 1 bell pepper (finely chopped)
  • 1 cup heaped tomatoes (chopped)
  • 3 cups canned kidney beans
  • 1 1/2 cup long grain rice
  • 3 cups light coconut milk (warmed up)
  • 2 tablespoons cilantro (finely chopped)
  • salt and pepper to taste


  1. In a large deep pan (or pot) over high heat, add olive oil, garlic, onions and thyme. Cook for 5 minutes.
  2. Add tomatoes, bell peppers, cumin and all spice, stir well and cook for 5 minutes.
  3. Add coconut milk and rice, bring to a slight boil, lower heat to a simmer, cover and cook for 20 minutes.
  4. Add kidney beans, stir well, cover and cook for 5 minutes.
  5. Turn the heat off, season well with salt and pepper and top with cilantro. Serve.

Keywords: recipe, main, rice, vegetarian

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