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Coconut Rice and Beans with Mango Pico


4 Servings

Prep Time:

10 Minutes

Cook Time:

40 Minutes

Total Time:

50 Minutes

This dish is not super complex to make but packs a ton of flavor. The rice and beans provide a subtle coconut flavor which pairs well with the sweet mango pico.


  • ½ can of coconut milk

  • 1 1/4 cups of water

  • 1 cup of brown brown

  • 1 tablespoon of lime juice

  • 1 teaspoon of ground coriander

  • 1 can or 2 cups of cooked black beans, drained and rinsed

  • 1 teaspoons of salt

  • ¼ cup of chopped fresh cilantro

Mango Pico:

  • 1 pound of roma tomatoes, diced

  • 1 ripe mango, skin removed and diced

  • ¼ cup of diced red onions, diced small

  • 1 small jalapeno, seeds and stem removed and diced

  • 1 clove of garlic, diced small

  • ¼ cup of cilantro, chopped

  • Juice of half a lime

  • ½ teaspoon of sea salt

  • Pinch of black pepper


Add the rice, coconut milk, water, lime juice, coriander and salt to a pot and bring to a boil. Reduce heat and simmer covered for 35-40 minutes or until liquid is absorbed. For the pico, add all the ingredients to a bowl and mix well. Remove rice from the heat and let cool for about 5 minutes before adding the black beans and fresh cilantro. Serve coconut black beans rice with fresh Mango Pico, avocado, and cilantro.

Recipe origin:

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