Caribbean Coconut Rice with Red Beans

Ingredients

• 1 cup cups Long-grain white rice
• 1 cup cups Coconut milk (unsweetened)
• 1/2 cup cups Water
• 1 cup cups Red beans (cooked, canned/drained)
• 1/2 medium Onion
• 2 cloves Garlic
• 1 tsp Thyme (fresh or dried)
• 1 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/4 tsp Allspice (ground)(optional)
• 2 stalks Scallions (optional, for serving)(optional)

Instructions

1. 1

   Prep (about 10 minutes): Finely chop the onion and mince the garlic. Rinse the cooked red beans if using canned, then drain.

2. 2

   Cook the aromatics (about 5 minutes): In a medium pot, heat olive oil over medium heat. Add onion and cook until softened, about 3–4 minutes. Stir in garlic and thyme and cook 30 seconds.

3. 3

   Cook the rice (about 20 minutes): Add rice, coconut milk, water, salt, and black pepper. Bring to a gentle simmer, reduce heat to low, cover, and cook until the rice is tender and liquid is absorbed, about 18–20 minutes.

4. 4

   Fold in beans (about 5 minutes): Stir in the red beans (and allspice if using). Cover and cook 2–3 minutes to warm through, then fluff the rice and adjust seasoning to taste.

5. 5

   Serve: Spoon into bowls and top with sliced scallions if desired.