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Maggi Rice and Beans

Maggi Rice and Beans
10 min
25 min
8 to 10 servings
  • This is a zesty twist on a basic rice and beans recipe, and can go well in any meal where you wish to add a hearty side.

Key Ingredients


  • 2 1/2 cups water

  • 1 can (15 ounces) red kidney beans, undrained

  • 1 1/4 cups coconut milk

  • 1 small onion, chopped

  • 1 clove garlic, finely chopped

  • 4 teaspoons MAGGI Granulated Chicken Flavor Bouillon
  • 2 sprigs thyme

  • 1 tablespoon butter

  • 2 cups long-grain white rice

  • 1 whole habanero chile

  • Chopped fresh thyme or parsley

Make It

Step 1

Combine water, beans and liquid, coconut milk, onion, garlic, bouillon, thyme sprigs and butter in large, heavy saucepan. Bring mixture to a boil. Stir in rice; return to a boil.

Step 2

Reduce heat to low. Place chile on top. Cover; cook for 20 to 25 minutes or until rice is tender and most of liquid is absorbed.

Step 3

Remove thyme sprigs and chile before serving. Sprinkle with chopped thyme.

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