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Coconut Rice with Black Beans

Coconut Rice with Black Beans Recipe


Jasmine rice and minced shallots are simmered with coconut milk then mixed with black beans in this versatile side dish.


  • 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


  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.

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Nutritional Information

Coconut Rice with Black Beans

Servings Per Recipe: 6
Calories: 190.3
% Daily Value *
protein: 6 %
carbohydrates: 9 %
exchange other carbs:
dietary fiber: 3 %
fat: 12 %
saturated fat: 33 %
cholesterol: 2 %
vitamin a iu: 2 %
niacin equivalents: 3 %
vitamin b6: 1 %
vitamin c: 1 %
folate: 1 %
calcium: 1 %
iron: 7 %
magnesium: 5 %
potassium: 2 %
sodium: 1 %
thiamin: 1 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*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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