I absolutely love rice and beans. The added coconut milk gives the rice a creamy texture with a subtle scent of coconut. This recipe works well with a long grain rice.

What You’ll Need - Serves 4

  • 2 Cups Rice

  • 1 Can Black Beans in Brine (400g)

  • 1.5 Cups Coconut Milk

  • 2 Cups Water

  • 4 Bay Leaves

  • 1 Tbs Paprika

  • 1 Tsp Cumin

  • 1 Onion

  • Salt & Pepper

Prep - 5 Minutes

  • Finely dice the onion

  • Rinse your rice if the packet instructions say to do so.

Let’s Get Cooking - 30 Minutes

  • Heat cooking oil in a large pot and fry your onions until they are soft.

  • Add paprika, cumin and the bay leaves and combine.

  • Add your rice and combine until the rice is covered in the spices.

  • Add the black beans with the brine, the water and 1 Cup of coconut milk (leave the half for later)

  • Cover and allow to simmer on medium heat until the liquid is almost finished in the pot.

  • Turn your stove to low and allow the rice to steam until most of the remaining liquid dries up.

  • Add the half cup of coconut milk and combine. This is so the rice doesn’t dry up and adds to the creamy ness

  • Serve on its own or as a side dish.