Coconut Rice and Beans

2020 WK 04.pngCoconut Rice and Beans


Servings 4


  • 1 tbsp extra-virgin coconut oil or vegetable oil
  • 1 cup diced sweet yellow onion
  • 1 tbsp minced garlic
  • 1 scotch bonnet/habanero pepper, minced
  • 3 sprigs of fresh thyme
  • 2 cups uncooked long grain white rice
  • 1 (15.5 oz) can of dark red kidney beans, rinsed and drained
  • 1 (14-oz) can of light coconut milk
  • 2 1/3 cup water
  • Salt, to taste
  • Green onions, for garnish (optional)



  • Pour 1 tbsp of oil into a large skillet and heat on medium-high heat.
  • Add onions, garlic, minced pepper, thyme and salt and sauté for 3 minutes until the onions are tender.
  • Stir in the rice, beans, coconut milk and water and allow the mixture to boil until the liquid is fully absorbed and reduced.
  • Lower the heat, cover with lid and allow the bean mixture to simmer for 25-30 minutes.
  • Turn off the heat, cover with lid and allow the mixture to sit for 10 minutes until the rice is soft and gently cooked with the steam.
  • Serve warm and enjoy.


Buy the book (in Print or on Kindle) on Amazon

Book Cover
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.

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