Fragrant coconut and lime rice with cilantro and black beans — creamy, zesty, ready in about 35 minutes.
# Ingredient List:
→ Rice & Liquids
01 - 1 cup long-grain white rice (jasmine or basmati)
02 - 1 cup canned unsweetened coconut milk
03 - 1 cup water
04 - 1/2 teaspoon fine salt
→ Beans & Vegetables
05 - 1 can (15 oz) black beans, drained and rinsed
06 - 1/3 cup fresh cilantro, leaves and tender stems, chopped
07 - 1/2 cup scallions, thinly sliced, or 1/2 cup red onion, finely diced (optional)
→ Flavorings
08 - 1 tablespoon coconut oil or olive oil
09 - Zest of 1 lime
10 - Juice of 1 lime
11 - Freshly ground black pepper, to taste
# Steps:
01 - Place rice in a fine-mesh sieve and rinse under cold running water until the water runs clear to remove excess surface starch.
02 - Warm a medium saucepan over medium heat, add the coconut oil, then add the drained rice and sauté, stirring, for 1–2 minutes until the grains become slightly translucent and fragrant.
03 - Pour in the coconut milk and water, add the salt, stir to combine, and bring the mixture to a gentle boil over medium heat.
04 - Reduce heat to low, cover the saucepan, and simmer undisturbed for 15–18 minutes, or until the rice is tender and the liquid is absorbed.
05 - Remove the pan from heat, keep covered, and let rest for 5 minutes. Remove the lid and gently fluff the rice with a fork to separate the grains.
06 - Fold the drained black beans, lime zest, and lime juice into the warm rice; cover and let sit for 3–5 minutes to allow the beans to warm through and flavors to meld.
07 - Stir in the chopped cilantro and scallions or red onion, adjust seasoning with freshly ground black pepper and additional salt if needed.
08 - Transfer to a warmed bowl or platter and garnish with extra cilantro and lime wedges if desired; serve immediately as a side or light main.
