West Indie inspired Coconut Rice with Red beans

2
Joanna Gotwald

By
@Furkidlover

I have been making this recipe for a long time and I love it. Everything cooks together and ready at the same time it is full of wonderful robust flavor.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4-6
Prep:
25 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

  • RED BEAN MIXTURE

  • 1 1/2 c
    diced onions
  • 1 Tbsp
    vegetable oil
  • 1/2 tsp
    red pepper flakes or 1 fresh chile, minced
  • 1/2 tsp
    dried thyme
  • 1/8 tsp
    kosher salt
  • 1/4 tsp
    allspice, ground
  • 1 can(s)
    (28 oz can) diced tomatoes **
  • 1 can(s)
    (28 oz can) red kidney beans, drained & rinsed
  • 1 bunch
    scallions, sliced
  • COCONUT RICE MIXTURE

  • 1 1/2 c
    white rice
  • 1/2 tsp
    turmeric, ground
  • 1/2 tsp
    kosher salt
  • 1 tsp
    vegetable oil
  • 1 1/2 c
    water
  • 3/4 c
    coconut milk

How to Make West Indie inspired Coconut Rice with Red beans

Step-by-Step

  1. FOR THE COCONUT RICE:
    Rinse and drain the rice. In a saucepan on medium-high heat, saute the rice,turmeric,and salt in the oil for a minute or two, stirring constantly. Add the water and coconut milk, bring to a boil,cover, and reduce the heat to low. Simmer until the rice is tender and the liquid absorbed,15 to 20 minutes.
  2. FOR THE RED BEANS:
    While the rice is cooking, in a saucepan on medium heat saute the onions in the oil for 3 or 4 minutes. Add the red pepper flakes, sprinkle with kosher salt, cover, and cook, stirring occasionally, until the onions are soft about 5 to 8 minutes. Add the thyme, allspic, tomatoes and beans, cover and simmer for 10 to 15 minutes, stirring occassionally.
  3. **NOTE: January-28-12, This time I added some chichi/garbanzo beans to the mix and it was very tastey. **I also used one regular size can (about 10 oz) of Rotel diced tomatoes with chilie's and one small can (about 12 oz) of diced tomatoes in place of the Diced Tomatoes called for in the recipe.
  4. NOTE #2: November 30, 2015 - Today I changed two things in the recipe to make it slightly different. In the rice I added about a 1/4 tsp. ground cinnamon and to the beans I added 1 heaping tablespoon of smooth peanut butter. It was really good and blended well with the tomato and bean mixture.

Printable Recipe Card

About West Indie inspired Coconut Rice with Red beans

Main Ingredient: Beans/Legumes
Regional Style: Caribbean
Dietary Needs: Vegetarian
Other Tag: Quick & Easy




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