Ingredients with Measurements:
- 1 cup of white rice
- 1 can of black beans, drained and rinsed
- 1 can of coconut milk
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of cumin
- 1/4 teaspoon of paprika
- 1/4 teaspoon of chili powder
- 1/4 cup of chopped fresh cilantro
Special equipment needed:
- Medium-sized pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in cold water and drain.
2. In a medium-sized pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté for 2-3 minutes until the onion is translucent.
3. Add the rice to the pot and stir well to coat it with the onion and garlic mixture.
4. Add the drained and rinsed black beans to the pot and stir well.
5. Add the can of coconut milk to the pot and stir well.
6. Add the salt, black pepper, cumin, paprika, and chili powder to the pot and stir well.
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 rice is cooked and the liquid has been absorbed.
9. Remove the pot from the heat and let it sit for 5 minutes.
10. Fluff the rice with a fork and stir in the chopped cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 16g
- Carbohydrates: 44g
- Protein: 9g
- Fiber: 6g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Red kidney beans or pinto beans can be used instead of black beans.
- Vegetable broth can be used instead of coconut milk for a lighter version.
Variations:
- Add diced bell peppers or jalapeños for extra flavor and heat.
- Add cooked shrimp or chicken for a protein boost.
- Add diced tomatoes or tomato sauce for a more tomato-based flavor.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch.
- Use a wooden spoon to stir the rice to prevent it from sticking to the pot.
- Let the rice sit for 5 minutes after cooking to allow it to absorb any remaining liquid.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop with a splash of water or broth to prevent it from drying out.
Presentation ideas:
- Serve the rice and beans in a bowl with a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro
- Lime wedges
Pairings:
- Grilled chicken or fish
- Roasted vegetables
Suggested side dishes:
- Avocado salad
- Plantain chips
Troubleshooting advice:
- If the rice is still hard after 20 minutes, add a splash of water or broth and continue cooking until it is tender.
Food safety advice:
- Make sure to rinse the rice and beans thoroughly before cooking to remove any dirt or debris.
Food history:
- Rice and beans are a staple dish in many Latin American and Caribbean countries.
Flavor profiles:
- Creamy, coconutty, and slightly spicy.
Serving suggestions:
- Serve hot as a main dish or side dish.
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Region: Caribbean