Coconut Rice with Black Beans

4.1
(105)
82 Reviews
8 Photos

Easy, delicious rice and bean dish that can be served as a main vegetarian course or side dish to Latin and Asian foods.

Submitted by Kim
Published on April 3, 2019
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Prep Time:
5 mins
Cook Time:
25 mins
Total Time:
30 mins
Servings:
6
Yield:
3 cups
Jump to Nutrition Facts

Ingredients

  • 1 tablespoon butter

  • ½ shallot, minced

  • 1 cup uncooked jasmine rice

  • ¾ cup coconut milk

  • 1 cup water

  • 1 pinch ground nutmeg

  • 1 (15 ounce) can black beans, rinsed and drained

Directions

  1. Melt the butter in a small saucepan over medium heat. Stir in the shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the rice and stir until coated with the butter. Pour in the coconut milk and water; season with nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the liquid has been absorbed and the rice is tender, about 18 minutes. Stir in the black beans, and cook a few minutes until hot.

Nutrition Facts (per serving)

190 Calories
8g Fat
27g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 190
% Daily Value *
Total Fat 8g 10%
Saturated Fat 7g 33%
Cholesterol 5mg 2%
Sodium 19mg 1%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 3g 6%
Vitamin C 1mg 1%
Calcium 9mg 1%
Iron 1mg 7%
Potassium 78mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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