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Coconut Jasmine Rice and Black Beans

Coconut Jasmine Rice and Black Beans

  • Yield: 4 servings
  • Prep Time: 20 minutes
  • Cooking Time: 50 minutes
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  • 2 tbsp Goya® Extra Virgin Olive Oil
  • 1 cup Carrots, diced
  • 1/2 cup Goya® Sofrito
  • 1 cup Goya® Jasmine Rice
  • 1 tbsp Goya® Adobo All-Purpose Seasoning with Pepper
  • 1 tsp Goya® Ground Cumin
  • 13.5 oz can Goya® Coconut Milk
  • 15.5 oz can Goya® Black Beans, drained and rinsed
  • 1 Avocado, sliced
  • 1 cup Goya® Queso Fresco, crumbled


  1. Place oil into a medium saucepan over medium heat. Add carrots and sofrito and cook, stirring occasionally, for 3-5 minutes, until carrots start to soften.
  2. Stir in the rice, adobo seasoning and cumin. Cook, stirring occasionally, for 2-3 minutes, until rice is well coated.
  3. Add the coconut milk and bring to a boil. Stir in the black beans. Reduce heat to low, cover and cook, stirring occasionally, for 35-40 minutes. Rice should be tender and absorbed most of the liquid.
  4. Remove from heat and let stand, covered, for 10 minutes. Fluff rice with a fork.
  5. Divide rice between 4 bowls and top with avocado and queso fresco.


Recipe adapted from