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Coconut Rice with Black Beans

black beans, rice, milk, butter, shallot, nutmeg

Coconut Rice with Black Beans -


1 tablespoon butter
1/2 shallot, minced
1 cup uncooked jasmine rice
3/4 cup coconut milk
1 cup water
1 pinch ground nutmeg
1 (15 ounce) can black beans, rinsed and drained


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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