Caribbean Coconut Rice and Beans
photo by Baby Kato
- Ready In:
- 28mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 3 cups coconut milk
- 1 bay leaf (or 1 tsp. peeled and minced fresh garlic) (optional)
- 1 1⁄2 cups short-grain rice (or long-grain...particularly jasmine)
- salt
- 1⁄2 cup cooked beans (moist kidney, pinto, pink or black beans)
directions
- Combine coconut milk, bay leaf (or garlic) if you're using it, and rice. Bring to a boil over medium heat, stirring occasionally. Add some salt, lower heat to low and cover. Cook for 10 minutes. Stir occasionally to ensure it doesn't scorch.
- Uncover. Cook, stirring over low heat, until rice is tender and mixture is creamy, about 15 minutes. At about the 10-minute mark, stir in beans. If liquid evaporates before rice is done, stir in water (about 1/2 cup at a time), and cook until done.
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Reviews
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Tweaks
-
Very good! I made this in a rice cooker with no problems- I'd definitely recommend it because it saves so much time and effort. Instead of subbing one for the other, I used both the bay leaf and garlic. I loved the flavor; the rice was cream from the coconut milk, savory from the black beans, and earthy from the bay leaf. Served with Cuban chicken, but I'm thinking this dish would be great alongside all kinds of Latin food, Indian food, and even Thai food.
RECIPE SUBMITTED BY
Debbie R.
United States