🌴 One-Pot Coconut Beans & Rice

There’s something so comforting about a big pot of beans and rice—it’s cozy, budget-friendly, and deeply satisfying. But this isn’t your average beans & rice combo. This one’s creamy, fragrant, and full of island flavor thanks to coconut milk and warming Jamaican spices.

I love meals like this because they’re simple enough for a weeknight, but feel a little special—like you put in more effort than you actually did. It’s also naturally gluten-free, plant-based, and super customizable depending on what veggies you have on hand. (I see you, bell peppers at the back of the fridge.)

Let’s get into it.

✨ Why You’ll Love This Recipe

• One pot = less mess

• Full of fiber, healthy fats, and plant-based protein

• Feels cozy and tropical all at once

• Easy to double and meal prep for the week

  
  

🛒 Ingredients

Here’s what you’ll need (but don’t stress—this is very forgiving):

• 1 cup long grain white rice (or jasmine/basmati)

• 1 can full-fat coconut milk

• 1/2 cup water or veggie broth

• 1 cup cooked beans (kidney beans or black beans work great)

• 1 small onion, chopped

• 2–3 garlic cloves, minced

• 1-inch piece fresh ginger, grated

• 1 bell pepper, chopped (red or orange adds nice sweetness)

• 1–2 scallions, chopped (optional but delicious)

• 1 tsp fresh thyme (or 1/2 tsp dried)

• 1/2 tsp allspice

• 1/4 tsp cinnamon (optional, but adds depth)

• 1/2 tsp smoked paprika

• 1 small Scotch bonnet pepper, whole (optional) or a pinch of chili flakes

• 1 tbsp coconut oil or olive oil

• Salt & black pepper, to taste

  
  

Optional Add-ins:

• Frozen corn, spinach, grated carrot, or chopped kale

• A squeeze of fresh lime juice to finish

  
  

🍲 Instructions

1. Sauté the aromaticsIn a large pot, heat coconut oil over medium heat. Add the onion, garlic, ginger, and bell pepper. Sauté until soft and fragrant—about 5 minutes.

2. Add the spices Sprinkle in thyme, allspice, cinnamon, paprika, and black pepper. Stir for 1 minute to toast and wake up the flavours.

3. Stir in the rice and liquidsAdd the rice, beans, coconut milk, and water or broth. Season with salt and add the Scotch bonnet (whole—don’t chop it unless you want it spicy). Stir everything together.

4. SimmerBring to a light boil, then reduce heat to low. Cover and simmer for 18–20 minutes, or until the rice is tender and most of the liquid has been absorbed.

5. Rest & fluffTurn off the heat and let it sit (still covered!) for 5 minutes. Remove the Scotch bonnet and fluff the rice with a fork.

6. Garnish & serveTop with chopped cilantro, a squeeze of lime, or a sprinkle of fresh herbs if you like. Serve on its own or with avocado, sautéed greens, or grilled tofu.

💡 Tips & Variations

• Make it spicier: Chop the Scotch bonnet before adding, or add hot sauce at the end.

• Make it a full meal: Add chopped kale or baby spinach during the last 5 minutes of cooking.

• No coconut milk? Use broth + 1 tbsp olive oil for a lighter version.

  
  

🥄 Leftovers?

This dish tastes even better the next day. Store in an airtight container in the fridge for up to 4 days. It also freezes well for future cozy meals.