west indie inspired coconut rice with red beans

Name: West Indie inspired Coconut Rice with Red beans
Prep time: 25 min
Cook time: 30 min
Yield: 4
Cuisine: Caribbean
Ingredients: ## RED BEAN MIXTURE; 1 1/2 cup(s) diced onions; 1 tablespoon(s) vegetable oil; 1/2 teaspoon(s) red pepper flakes or 1 fresh chile, minced; 1/2 teaspoon(s) dried thyme; 1/8 teaspoon(s) kosher salt; 1/4 teaspoon(s) allspice, ground; 1 can(s) (28 oz can) diced tomatoes **; 1 can(s) (28 oz can) red kidney beans, drained & rinsed; 1 bunch(es) scallions, sliced; ## COCONUT RICE MIXTURE; 1 1/2 cup(s) white rice; 1/2 teaspoon(s) turmeric, ground; 1/2 teaspoon(s) kosher salt; 1 teaspoon(s) vegetable oil; 1 1/2 cup(s) water; 3/4 cup(s) coconut milk

(1 RATING)

60 Pinches 2 Photos

Joanna Gotwald

Ravenna, OH

Updated on Aug 25, 2011

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.

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Yum, vegetarian Monday dinner. I am trying to eat vegetarian every Monday. Sprinkled it with some cut up spring onions.

prep time 25 Min

cook time 30 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

RED BEAN MIXTURE
1 1/2 cups diced onions
1 tablespoon vegetable oil
1/2 teaspoon red pepper flakes or 1 fresh chile, minced
1/2 teaspoon dried thyme
1/8 teaspoon kosher salt
1/4 teaspoon allspice, ground
1 can (28 oz can) diced tomatoes **
1 can (28 oz can) red kidney beans, drained & rinsed
1 bunch scallions, sliced
COCONUT RICE MIXTURE
1 1/2 cups white rice
1/2 teaspoon turmeric, ground
1/2 teaspoon kosher salt
1 teaspoon vegetable oil
1 1/2 cups water
3/4 cup coconut milk

How To Make west indie inspired coconut rice with red beans

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.

Step 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.
Step 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.
Step 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.
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