Cargo Bay Rice and Beans

Carolyn Parkinson

Added notes by Ben W. (BW)

Serves 4 to 6. For the crew of Serenity, make a double batch.

Notes: If you can’t find sweetened coconut milk, you can use regular coconut milk with a tablespoon of brown sugar added. Or, you can mix ½ cup of sweetened condensed milk with ½ teaspoon of coconut extract. If you don’t like things very spicy, start with 1 Tablespoon of curry powder. You can always add more later if you need to.

Notes: (BW) For vegetarian / vegan friends, use vegetable stock instead of chicken stock, and use brown sugar instead of sweetened condensed milk.



(BW) If either lentils or black beans are dried beans, pre-soak from one hour up to overnight in water and drain.

Put rice and lentils in a pot with a tight-fitting lid. Add coconut milk to rice and lentils. Add the black beans, including the liquid in the can. Add 2 cups of the stock to the pot. Add curry powder, salt and pepper. Heat to boiling, uncovered, stirring often. Once the mixture reaches a boil, cover, and cook for 15 minutes, stirring occasionally.

Add a little bit more chicken or vegetable stock if mixture starts to get too dry.

Uncover pot, add tomatoes and liquid. Cook for 15 more minutes, stirring occasionally. Taste and add more salt or curry powder if needed.

Turn off heat and let rice and beans sit for 10 minutes. Uncover, stir and eat! While waiting, use the leftover coconut milk to make a batch of Painkillers. (

Recipe Source:

Carolyn Parkinson

The Signal Podcast / Episode 4-04

Cargo Bay Rice and Beans