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Coconut Rice


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Rate this recipe 4.2/5 (9 Votes)


  • 1 Spanish onion, peeled, chopped
  • 10 cloves Garlic
  • 3 green onions, chopped
  • 3 Tbsp peeled, chopped fresh ginger
  • 1/2 of a .25 oz pkg Thyme leaves
  • 1/2 Tbsp Sea Salt
  • 2 Tbsp Vegetable Oil
  • 1 habanero pepper, halved (wear gloves)
  • 1 can (15.5 oz) Black Beans, drained and rinsed
  • 1 bag (16 oz) Brown Long Grain Rice
  • 2 cups water
  • 1 can (13.5 oz) coconut milk



Step 1

Preheat oven to 350 degrees. Add onion, garlic, green onions, ginger, thyme, and salt to food processor and pulse until finely chopped.

Heat oil in oven-safe pan on MED. Add onion mixture; cook, stirring occasionally, 10 min. Increase heat to MED-HIGH. Add habanero, beans, and rice to pan; stir to combine.

Cook, stirring, 2 min. Add water and coconut milk, stirring continuously. Bring to simmer; cover. Remove from heat.

Place covered pan in oven; cook 35 min. Let rest 10 min. Stir; remove habanero before serving.

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