Ingredients
Equipment
Method
- Rinse rice in a fine-mesh sieve until the water runs mostly clear. Add it to a saucepan with coconut milk, 1 cup water and salt. Bring to a simmer, stir once and cover.
- Cook on the lowest heat for 12–14 minutes until water is absorbed. Remove from heat and rest, covered, for 5 minutes. Fluff gently and fold in lime zest.
- Meanwhile toss thin cabbage with lime juice, maple syrup and salt. Massage briefly, then set aside until slightly softened but still crunchy.
- Heat a large skillet over medium-high heat with oil. Add pineapple in a single layer and cook 5–7 minutes, turning once, until lightly golden and juicy. Transfer to a plate.
- Reduce heat to medium. Add black beans, cumin, smoked paprika, garlic powder, 2 tablespoons water and salt to the skillet. Stir and cook 3–4 minutes until heated through and lightly coated.
- Divide coconut rice among 4 bowls, add beans and browned pineapple, then finish with lime cabbage, scallions, cilantro if using and avocado if desired.
- Serve promptly with lime wedges. Keep the cool cabbage separate until eating so the rice does not become wet.
Nutrition
Notes
The coconut-rice ratio: Use the stated 1/2 cup full-fat coconut milk plus 1 cup water for 1 cup rinsed jasmine rice. Too much coconut milk can make rice oily or heavy; keep the lid closed during its brief rest.
Pineapple caramelization: Pat fresh pineapple lightly dry and use a wide hot skillet. Let a side color before moving it, and avoid crowding; canned pineapple must be very well drained.
Black bean texture: Gently warm rinsed canned beans with a tablespoon or two of water. They should stay distinct, not break into a dry paste.
A bright slaw: Red cabbage softens slightly with lime and salt but should retain a satisfying crunch. Add it just before serving so the rice keeps its fluffiness.
Allergen and ingredient notes: Coconut milk is a distinct ingredient from shredded coconut; this dish has no coconut shreds. Confirm canned bean and spice labels for any specific dietary requirements.
Meal prep: Store rice, beans and pineapple separately from the slaw for up to 3 days, refrigerating promptly. Reheat rice and beans until steaming and assemble with cold slaw.
