Honduran Coconut Rice and Beans » Foodom

Honduran Coconut Rice and Beans

$48.75 Cooking Fee
Serving Size: about 1 cup
Recipe by:
Mayumi Tavalero
Rich and delicious on it's own, this dish can also be paired with Cuban Ropa Vieja (Shredded Beef in Tomato Sauce). Both are freezer friendly.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 servings


  • Place coconut oil in a medium saucepan and set over medium-high heat. When hot add the garlic, onion, and bell pepper. Saute for a minute or two until onion is translucent.
  • Add rice and saute another minute, making sure to coat the grains with the coconut oil and vegetables.
  • Pour in the vegetable stock, coconut milk, and salt, stirring just to combine.
  • Bring to a boil, cover and turn down to a simmer. Cook until rice is tender, about 20 minutes.
  • Stir in beans and cilantro; let sit 10 minutes before serving.

Cook Times

Active Prep10
Hands-On Cook5
Hands-Off Cook30
Total Time45 minutes
Recipe Serving Size10 servings



  • 2 tablespoon coconut oil
  • 4 clove garlic chopped
  • 1/2 cup onion finely chopped
  • 1/2 cup bell pepper finely chopped
  • 4 cup long grain rice
  • 4 cup vegetable stock
  • 28 ounce canned coconut milk
  • 2 teaspoon Kosher salt
  • 28 ounce canned black beans or red beans, rinsed and drained
  • 1/2 cup fresh cilantro chopped

Cooking Tools Required

Can Opener, Cutting board, Measuring cups and spoons, Mixing spoon, Saucepan, Spatula, Top Stove
Reheating/Serving Instructions
Heat, covered in microwave on high power until heated through.


Calories: 561kcal | Carbohydrates: 80g | Protein: 12g | Fat: 22g | Saturated Fat: 19g | Sodium: 1163mg | Potassium: 575mg | Fiber: 9g | Sugar: 4g | Vitamin A: 487IU | Vitamin C: 15mg | Calcium: 65mg | Iron: 3mg

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