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cuban-style black beans + rice with coconut cream

  • Author: The Clever Carrot
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 4



  • 2x 14 oz. cans black beans, rinsed + drained
  • 1 small red onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1/2 tsp. cumin
  • 2 cloves of garlic, minced
  • 1 c. chicken or vegetable stock
  • olive oil
  • salt + pepper

Marinated tomatoes

  • 1 pint mini grape tomatoes, sliced in half
  • 1 tbsp. roughly chopped cilantro or parsley
  • olive oil
  • salt + pepper


  • 2 c. basmati rice


  • 1 can of coconut cream*


  • Avocado, fresh cilantro and lime wedges

*What’s the difference between coconut milk and coconut cream? Coconut milk is thin in consistency and is the base for most Asian-style curries. Coconut cream is a lot thicker and often used in desserts. Both versions are unsweetened. There is also ‘cream of coconut’ which is a sweetened version of coconut cream. I’m using coconut cream for this recipe for it’s thick, rich texture.


  1. Cook the rice according to the package instructions. Set aside.
  2. Gently warm the coconut cream until it becomes liquid. Transfer to a bowl; it will slightly thicken again as it sits.
  3. Add the sliced tomatoes and herbs to a large bowl. Drizzle with olive oil, salt and pepper. Toss gently to combine. Allow the tomatoes to marinate while you prepare the rest of the dish.
  4. In a large skillet, warm a splash of olive oil over moderate heat. Add the onion, peppers and cumin. Saute until soft and golden, about 10-15 minutes.
  5. Add the garlic and saute until fragrant, about 30 seconds.
  6. Add the beans.
  7. Add the stock and bring to a gentle simmer. Taste and season with extra salt and pepper as desired.
  8. To serve, portion the rice onto plates. Add the beans, and top with marinated tomatoes and any of their juices. Garnish with chunks of avocado, cilantro, and drizzle with coconut cream. Serve with fresh lime wedges.