Coconut Rice and Black Beans

Coconut Rice and Black Beans

Course Main dishes


  • 2 15 oz Iberia Organic black beans
  • 1/4  cup cubed smoked bacon
  • 3 tablespoons Iberia extra virgin olive oil
  • 1/2  cup finely chopped red bell pepper
  • 1/2  cup finely chopped yellow bell pepper
  • 1 tablespoon finely chopped jalapeño
  • 2 teaspoons Iberia Minced Garlic
  • 1/2  cup finely chopped red onion
  • 1/2 cup finely chopped carrot
  • 1/4  cup finely chopped celery
  • 1 bay leaf
  • 1/2  tablespoon cumin seed freshly toasted and ground
  • 1/2 tablespoon coriander seed freshly toasted and ground
  • 1 cup low-salt chicken broth vegetable broth, or water
  • 3 tablespoons Iberia extra virgin oil
  • 1 cup finely chopped red onion
  • 4 cups water
  • 4  cups Iberia organic coconut milk
  • 4 cups Iberia long-grain white rice


  • Sauté bacon with Iberia extra virgin olive oil in a heavy-bottomed pan over medium heat until bacon renders most of its fat. Add all vegetables and sauté, stirring occasionally, until they are tender and caramelized.
    Drain 2 cans of Iberia Organic Black beans and add them to the pan along with bay leaf, cumin, coriander, and broth; bring to a boil. Reduce heat to medium-low and simmer beans uncovered until the liquid is reduced by half.
    Season with salt and freshly ground black pepper.
    Heat Iberia extra virgin oil in a large saucepan over medium heat. Add red onion and cook, stirring occasionally, for 3 to 4 minutes or until soft and translucent.
    Add water and Iberia Organic coconut milk, and bring to a boil. Stir in rice and bring the mixture to a boil. Season with salt and white pepper.
    Reduce heat to medium-low to keep the mixture at a simmer. Tightly cover the saucepan, and cook until rice is tender and liquid is absorbed approximately 20 minutes. Remove rice from heat and allow to rest, covered, for 5 minutes. Remove the lid and fluff rice with a fork.

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