A creamy, Caribbean-inspired rice and beans dish simmered in coconut milk with warm allspice and thyme. Comforting, aromatic, and perfect as a side or main.
Course Main Course, Side Dish
Cuisine Caribbean-Inspired, Vegetarian
Keyword Coconut rice and beans, dairy-free comfort food, kidney beans and rice, plant-based side dish, vegan Caribbean rice
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Servings 4
Calories 390kcal
Ingredients
1cup200 g long-grain rice
1can14 oz / 400 ml coconut milk
1cup240 ml vegetable broth
1can14 oz / 400 g kidney beans, drained and rinsed
1teaspoonground allspice
1/2teaspoondried thyme
1clovegarlicminced
Saltto taste
Black pepperto taste
Fresh thyme sprigsfor garnish
Instructions
In a large pot, combine the rice, coconut milk, vegetable broth, kidney beans, ground allspice, dried thyme, minced garlic, salt, and black pepper.
Bring the mixture to a boil over medium-high heat.
Reduce the heat to low, cover, and simmer for 20–25 minutes, until the rice is tender and the liquid has been absorbed.
Remove from heat and let sit covered for 5 minutes.