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Coconut Rice And Red Beans Recipe

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Jamaican Red Beans and Rice Skinnytaste
Jamaican Red Beans and Rice Skinnytaste from www.skinnytaste.com

Description

Coconut rice and red beans is a staple dish in many Caribbean countries, and for good reason. This dish is not only delicious and filling, but it's also easy to make, and perfect for a weeknight dinner. The combination of creamy coconut milk, fragrant spices, and hearty red beans make for a satisfying meal that will leave you feeling full and happy.

Prep Time

10 minutes

Cook Time

25 minutes

Ingredients

  • 1 cup of long-grain rice
  • 1 can of red kidney beans, drained and rinsed
  • 1 can of coconut milk
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp of olive oil
  • 1 tsp of dried thyme
  • 1 tsp of paprika
  • 1 tsp of salt
  • 1/2 tsp of black pepper
  • 1/4 cup of chopped fresh parsley (optional)

Equipment

  • Large pot with lid
  • Wooden spoon
  • Knife
  • Cutting board
  • Measuring cups
  • Measuring spoons

Method

  1. Start by rinsing the rice in cold water until the water runs clear. This will remove any excess starch and prevent the rice from becoming sticky.
  2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes until softened.
  3. Add the minced garlic, thyme, paprika, salt, and black pepper to the pot and cook for another minute until fragrant.
  4. Add the rinsed rice to the pot and stir to combine with the onion and spice mixture.
  5. Pour in the can of coconut milk and 1 1/2 cups of water and stir to combine.
  6. Add the drained and rinsed red kidney beans to the pot and stir again.
  7. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
  8. Simmer the rice and beans for 18-20 minutes, or until the liquid has been absorbed and the rice is tender.
  9. Remove the pot from the heat and let it sit for 5 minutes before fluffing the rice with a fork.
  10. Serve hot, garnished with chopped fresh parsley if desired.

Notes

For a spicier version of this dish, add a chopped scotch bonnet pepper to the onion and spice mixture. But be careful, scotch bonnets are very hot!

Nutrition Info

This recipe makes 4 servings. Each serving contains approximately:
  • Calories: 405
  • Protein: 12g
  • Fat: 17g
  • Carbohydrates: 56g
  • Fiber: 5g
  • Sugar: 2g

Recipe Tips

  • Make sure to rinse the rice thoroughly to prevent it from becoming sticky.
  • Use a large pot with a lid to prevent the rice from sticking to the bottom of the pot.
  • If you don't have dried thyme, you can substitute with dried oregano or rosemary.
  • Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Coconut rice and red beans is a simple yet delicious dish that is perfect for any day of the week. With its fragrant spices and creamy coconut milk, it's sure to be a hit with the whole family. So why not give it a try and see for yourself?


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