West Indian Rice and Beans


The plan was to make watermelon rice for today. I had devised a lovely recipe using the flesh, rind and seeds of the watermelon. When I opened the refrigerator to start my prep, I discovered that the husband and daughter had finished up whatever watermelon I had saved up for the rice. Then I had to quickly think and thankfully I chanced upon this amazing West Indian rice and bean dish. I had all the ingredients available and so I quickly made this dish. Now I have to say that I am very grateful to the two of them for finishing the watermelon else I would not have got a chance to make this delicious dish.

This is a simple dish and quick to make if you have cooked beans available. The combination of coconut milk with vegetable stock is amazing and when you have rice cooked in this mixture the resultant dish is simply marvelous. Another lovely element of the dish is that there is no oil used and even the onion is boiled instead of saute. That elevates this dish to the next level. A must try!


Serves 1-2

Recipe adapted from here


1/2 cup Rice

2 tbsp Red beans

1 Onion, medium

1 cup Coconut milk

1 cup Vegetable stock

1/2 tsp Garam masala





  • Soak the red beans overnight in sufficient water
  • Drain the water and pressure cook it for 2-3 whistles with 1/2 cup water
  • Slice the onions and set aside
  • Heat a pan and add the onions, coconut milk, vegetable stock, garam masala and salt
  • Once the liquid is hot, add the rice and cook covered for 6-7 minutes on medium heat
  • Check to see if the rice is cooked else add some more stock or water to cook the rice
  • Add the beans and mix well
  • Once the rice is cooked, turn off the heat and keep covered for 3-4 minutes
  • Serve warm
  • Enjoy!


This is my post for the Biryani / Pulao / Khichadi festival for the alphabet ‘W’

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99

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