Caribbean Coconut Rice and Black Beans

Jerk Chicken Wings
Jerk chicken wings with black beans, rice, and tostones

This simple, yet flavorful side dish is the perfect accompaniment to our Jerk Chicken Wings. The fragrant rice helps tame the flames from the spicy chicken. The beans double as an awesome filling for our Huevos Rancheros too.

  • Serves 4 to 6
  • Active time: 20 minutes
  • Total time: 45 minutes

Ingredients

For the Coconut Rice:

  • 1 Tbsp. vegetable oil
  • 1 ½ cups long-grain rice, rinsed
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 (13.5-ounce) can coconut milk
  • ½ tsp. salt
  • 1½ tsp. grated lime rind

For the Black Beans:

  • 1 Tbsp. vegetable oil
  • ½ cup finely chopped onion
  • 2 (15.25-oz.) cans black beans, undrained
  • ½ cup chicken broth
  • 1 tsp. ground cumin
  • ½ tsp. ground coriander
  • ½ tsp. thyme
  • Salt and freshly ground pepper

Cooking instructions

  1. Make the Coconut rice: Heat the oil in a medium saucepan over medium-high heat. Add the rice and garlic and cook 1 minute or until the rice is toasted and the garlic is tender. Add the chicken broth, coconut milk, and salt. Bring to a boil. Cover, reduce the heat and simmer 20 minutes or until the liquid is absorbed and the rice is tender. Add the lime zest and fluff with a fork.
  2. While the rice cooks, make the beans: Heat the vegetable oil in a medium saucepan over medium-high heat. Add the onion and cook 4 to 5 minutes or until tender. Add the beans, broth, cumin, coriander, thyme, and salt and pepper to taste. Simmer 15 minutes until the liquid is reduced and the beans are very hot.
  3. To serve, divide the rice between serving bowls or plates. Top with the beans.

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