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Black Beans & Coconut Rice

A family-pleasing budget-friendly vegetarian staple!
Course Main Course
Cuisine American
Keyword Black Beans & Coconut Rice
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 6 people


  • 1 c. sweetened flaked coconut
  • 1 cup rice
  • 3 1/2-4 cups vegetable broth divided
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 4 Tbsp. butter divided (or olive oil, for vegan version)
  • 1/2 large onion chopped
  • 2 15 oz cans black beans drained and rinsed
  • 2 tsp. chili powder
  • 1/4 tsp. cayenne pepper skip if desired
  • 1 lime
  • 3 green onions sliced
  • 3/4 cup chopped fresh cilantro (I usually use 1 whole bunch)
  • sour cream optional
  • easy mango salsa


  1. Preheat oven to 350 degrees. Spread out coconut on baking sheet and bake until toasted, 5-10 minutes.
  2. Bring 2 1/2 cups of the broth, salt, pepper, and 2 Tbsp. butter to a boil in large saucepan. Stir in rice. Cover, reduce heat to low, and cook about 20 minutes until water is absorbed.
  3. Meanwhile, melt remaining 2 Tbsp. butter in a large skillet over medium-high heat. Saute onions 5-7 minutes, or until tender. Stir in black beans, spices, and 1 cup of broth. Cook over medium-low heat, stirring occasionally, 15 minutes. If bean mixture begins to look too dry, add a little more broth.
  4. Roll the lime around on the counter, pressing down with your palm as you roll to loosen the juices. Remove rice from heat. Cut lime in half, then squeeze in juice from both halves. Stir in toasted coconut and cilantro.
  5. To serve, spoon rice onto plate. Top with beans, and then garnish with sour cream and salsa.