Coconut Lime Rice with Cilantro (Print Version)

Coconut-lime rice with cilantro and black beans — creamy, zesty, and ready in 35 minutes.

# Components:

→ Rice & Liquids

01 - 1 cup long-grain white rice jasmine or basmati recommended
02 - 1 cup canned coconut milk unsweetened
03 - 1 cup water
04 - 1/2 tsp salt

→ Beans & Vegetables

05 - 1 can 15 oz/425 g black beans drained and rinsed
06 - 1/3 cup fresh cilantro chopped
07 - 1/2 cup scallions or red onion finely chopped optional

→ Flavorings

08 - 1 tbsp coconut oil or olive oil
09 - Zest of 1 lime
10 - Juice of 1 lime
11 - Freshly ground black pepper to taste

# Directions:

01 - Rinse the rice in cold water until the water runs clear.
02 - In a medium saucepan, heat coconut oil over medium heat. Add the rice and sauté for 1-2 minutes until slightly translucent.
03 - Add coconut milk, water, and salt. Stir well and bring to a gentle boil.
04 - Reduce heat to low, cover, and simmer for 15-18 minutes, or until rice is tender and liquid is absorbed.
05 - Remove from heat. Gently fluff the rice with a fork.
06 - Stir in black beans, lime zest, and lime juice. Cover and let sit for 5 minutes to warm the beans.
07 - Add chopped cilantro and scallions or red onion if using. Mix gently and season with black pepper to taste.
08 - Serve warm, garnished with extra cilantro and lime wedges if desired.

# Expert Advice:

01 -
  • It turns simple pantry staples into something that tastes like a vacation day.
  • Those creamy beans and fresh bursts of cilantro always win over guests, even the skeptics.
02 -
  • One time I rushed and skipped rinsing the rice, and it turned out gloopy—never again.
  • Letting the beans warm up in hot rice makes them perfectly creamy without falling apart.
03 -
  • Always zest your lime over the hot pot so you catch all the fragrant oils and none go to waste.
  • Stirring the beans in gently avoids mashing them—just fold them through for best texture.
Return