Coconut Beans and Rice
Creamy coconut rice and red kidney beans seasoned with garlic and cumin make a simple, satisfying one-pot meal. This pantry-friendly recipe yields four generous, budget-friendly servings.
- beans and rice
- budget-friendly
- coconut milk
- comfort food
- daily basics
- daily-basics
- dinner
- easy weeknight
- kidney beans
- lunch
- main course
- make_ahead
- meal-prep
- one-pot
- one-pot meal
- pantry-friendly
- plant-based
- Vegetarian
- vegetarian main course
- Cuisine
- Global
Shopping options
Most used first · Blue: used in recipe. Gray: left over. Check products to include them.
Kroger® No Salt Added Dark Red Kidney Beans
Canned red kidney beans, drained and rinsed thoroughly · 3 Cup
Estimated price
67%
Details
Thai Kitchen Unsweetened Coconut Milk
Full-fat unsweetened canned coconut milk · 1 Cup
Sale · Estimated price
59%
Details
Kroger® Enriched Long Grain White Rice
Dry long-grain white rice · 2 Cup
Estimated price
40%
Details
Kroger® Ground Cumin Shaker
Ground cumin · 1 Teaspoon
Estimated price
4%
Details
McCormick Garlic Powder
Garlic powder · 1 Teaspoon
Estimated price
4%
Details
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
Fine salt · 1 Teaspoon
Estimated price
1%
Details
Tap water
Water · 3 Cup
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
1 common item not selected — staples start unchecked; select them above to include them.
Cook this recipe
- Canned red kidney beans-3 cups
- Water-3 cups
- Dry long-grain white rice-2 cups
- Full-fat unsweetened canned coconut milk-1 cup
- Garlic powder-1 teaspoon
- Ground cumin-1 teaspoon
- Fine salt-1 teaspoon
Wash your hands with soap and water. Rinse the rice in a fine-mesh strainer under cool running water until the water runs mostly clear, then drain thoroughly. Transfer the rice to the saucepan. Drain and rinse the beans thoroughly, let excess water drip away, then measure 3 cups and add them to the pot.
Stir the coconut milk until its thick solids and liquid are smooth and evenly combined, then measure 1 cup. Add it to the pot with 2 3/4 cups water, the garlic powder, cumin, and salt. Stir gently to combine. Keep the remaining 1/4 cup water separate for a possible adjustment later.
Bring the combined ingredients to a gentle simmer over medium heat, approximately 5–8 minutes. Stir once along the bottom to release any settled rice, then cover tightly and reduce the heat to very low. Maintain a quiet simmer, not a vigorous boil.
Cook covered for 18–22 minutes without stirring or repeatedly lifting the lid. At 18 minutes, briefly check a few grains: the rice should be tender without a hard center, and there should be no pooled liquid. If it is still firm but liquid remains, cover and continue cooking, checking again at 22 minutes.
Lift the lid away from your face to avoid steam burns.
If the rice remains firm and the pot is dry, sprinkle 2 tablespoons of the reserved water evenly over the rice. Cover and cook over very low heat for another 3 minutes, then check again. If needed, repeat with the remaining 2 tablespoons and cook for another 3 minutes. The reserved water is for the entire pot; use only what is needed.
Once the rice is tender and the liquid is absorbed, remove the pot from the heat. Leave covered for 10 minutes, then gently fluff with a fork without crushing the beans. Divide into four generous portions.
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