Add to Recipe Box
Previous RecipeSlow Cooker Barbacoa with Cilantro-Lime Rice
Buy all ingredients to make this recipe from your local grocer:
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!Learn How It Works
Share this recipe using:
Next RecipeSmoky Pork and Pinto Bean Chili
The combination of rice with beans is a favorite in many kitchens around the world, and that is why we have created this recipe inspired by traditional flavors: Coconut Jasmine Rice and Black Beans, with a tropical touch that will surprise everyone’s palate. Easily prepare this recipe in a single pot with aromatic and fluffy GOYA® Jasmine Rice, along with GOYA® Coconut Milk and of course, rich and versatile GOYA® Black Beans. This delicious dish is perfect for dinner or lunch, and it is also vegetarian for those looking for this option. To serve, top with avocado and queso fresco, it is a delight. ¡Buen provecho!
GOYA® Extra Virgin Olive Oil
GOYA® Jasmine Rice
GOYA® Adobo All-Purpose Seasoning with Pepper
GOYA® Ground Cumin
1 can (13.5 oz.)
GOYA® Coconut Milk
1 can (15.5 oz.)
GOYA® Black Beans, drained and rinsed
avocado, peeled, halved, pitted and sliced
GOYA® Queso Fresco, crumbled
Into medium saucepan set over medium heat, add oil. Add carrots and sofrito; cook, stirring occasionally, for 3 to 5 minutes or until carrots are starting to soften. Stir in rice, adobo seasoning and cumin. Cook, stirring occasionally, for 2 to 3 minutes or until rice is well coated.
Stir in coconut milk; bring to a boil. Stir in black beans. Reduce heat to low. Cover and cook, stirring occasionally, for 35 to 40 minutes or until rice is tender and has absorbed most of the liquid.
Remove from heat. Let stand, covered, for 10 minutes. Fluff with fork.
Divide rice mixture among 4 bowls. Top with avocado and queso fresco.
Note: For variation, top with GOYA® Tostones – Fried Plantains.
No Reviews Yet