PlumTally
Coconut Beans and Rice
50m$5.22

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
10 min prep40 min cook4 servingseasy
Cuisine
Global

Shopping options

Canned red kidney beans, drained and rinsed thoroughly · 3 Cup

Kroger® No Salt Added Dark Red Kidney Beans

67%

In recipe$2.00
To buy$3.00
Details
Kroger · 15.5 oz$1.00 per packageBuy 3Package use: 67%Product matchEstimated

Full-fat unsweetened canned coconut milk · 1 Cup

Thai Kitchen Unsweetened Coconut Milk

Sale

59%

In recipe$2.16
To buy$3.69
Details
Thai Kitchen · 13.66 fl oz$3.99
Sale
$3.69 per packageBuy 1Package use: 59%Product matchEstimated

Dry long-grain white rice · 2 Cup

Kroger® Enriched Long Grain White Rice

40%

In recipe$0.71
To buy$1.79
Details
Kroger · 32 oz$1.79 per packageBuy 1Package use: 40%Product matchEstimated

Ground cumin · 1 Teaspoon

Kroger® Ground Cumin Shaker

4%

In recipe$0.17
To buy$3.99
Details
Kroger · 1.62 oz$3.99 per packageBuy 1Package use: 4%Product matchEstimated

Garlic powder · 1 Teaspoon

McCormick Garlic Powder

4%

In recipe$0.16
To buy$4.69
Details
McCormick · 3.12 oz$4.69 per packageBuy 1Package use: 4%Product matchEstimated

Fine salt · 1 Teaspoon

Morton Plain Table Salt, Non-Iodized Salt, 26 oz

1%

In recipe$0.02
To buy$1.99
Details
Morton · 26 oz$1.99 per packageBuy 1Package use: 1%Product matchEstimated

Water · 3 Cup

Tap water

0%

In recipe$0.00
To buy$0.00
Details
$0.00 per packagePackage use: 0%Product matchIn stock
Common ingredient

Cost Summary

Availability unavailable
$5.22

· only what you use

$1.31

per serving · 4 servings

You pay at checkout$19.15
27% used in this recipe$13.93 unused

1 common ingredient 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
Centered stainless-steel saucepan with a long handle on a neutral light-gray studio background.Saucepan
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered stainless-steel fork on a neutral light-gray background.Fork
Centered stainless-steel spoon photographed against a neutral light-gray background.Spoon
Centered stainless steel kitchen strainer on a plain light background.Strainer
1
Rinse and drain the rice and beans
Centered stainless-steel saucepan with a long handle on a neutral light-gray studio background.Saucepan
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered stainless steel kitchen strainer on a plain light background.Strainer

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.

2 cups long-grain white rice
3 cups red kidney beans
2
Add coconut milk, water, and seasonings
Saucepan
Measuring Cups
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered stainless-steel spoon photographed against a neutral light-gray background.Spoon

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.

1 cup coconut milk
3 cups Water
1 teaspoon garlic
1 teaspoon cumin
1 teaspoon salt
3
Bring to a gentle simmer
Saucepan
Spoon

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.

4
Cook covered and check doneness
Saucepan

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.

5
Adjust with reserved water if needed
Saucepan
Measuring Spoons

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.

3 cups Water
6
Rest, fluff, and serve
Saucepan
Centered stainless-steel fork on a neutral light-gray background.Fork

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.

7

How did it turn out?

Rating and review tools are unavailable right now.