Tropical Coconut Rice and Black Beans

Serves 4 (or serves 6 as an appetizer)
  • 1 ¼ cups jasmine rice
  • 1 tbsp. unsalted butter
  • 1 red onion, chopped
  • 1 poblano pepper, diced
  • 30 oz. canned black beans, rinsed and drained
  • 2 tsp. chipotle powder
  • 1 tsp. ground cumin
  • 3/4 cup water
  • 1 cup sweetened flaked coconut, toasted
  • 2 green onions, thinly sliced
  • 1/2 cup chopped fresh cilantro
  • - grated zest of 1 lime
  • - juice of 1 lime
  • - kosher salt and fresh ground Kowalski's Black Peppercorns, to taste
  • - garnishes, as desired: lime wedges, diced mango, sliced radishes and sliced jalapeño peppers

Cook rice on the stovetop according to pkg. directions or in a rice cooker according to manufacturer's instructions. Meanwhile, melt butter in a medium saucepan over medium-high heat. Add red onion and poblano pepper; cook and stir until tender (about 5 min.). Stir in beans, chipotle powder, cumin and water. Reduce heat to medium-low and cook, stirring occasionally for 15 min. When rice is done, fluff with a fork. Fold in coconut, green onions, cilantro, lime zest and juice; season to taste with salt and pepper. Serve bean mixture over rice; garnish to taste.


  • To toast coconut, bake in a single layer on a baking sheet until golden-brown (8-10 min.).
  • This recipe is a great meatless main dish. If served as a side dish, it will serve 6 or more.
  • You can use frozen rice in this recipe; prepare it according to pkg. directions before adding oil and other mix-ins.
  • If desired, you can use gluten-free chicken or vegetable broth to cook the rice instead of water. You can also try mixtures of stock and water.