Coconut Rice and Beans Recipe

Ingredients with Measurements:
- 1 cup of long-grain white rice
- 1 can of black beans, drained and rinsed
- 1 can of coconut milk
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of ground cumin
- Salt and pepper to taste
- 2 cups of water

Special equipment needed:
- Large saucepan with lid
- Wooden spoon

Step-by-step instructions:

1. In a large saucepan, heat the olive oil over medium heat. Add the diced onion and minced garlic and sauté until the onion is translucent, about 5 minutes.

2. Add the rice to the saucepan and stir to coat with the onion and garlic mixture. Cook for 1-2 minutes, stirring occasionally.

3. Add the drained and rinsed black beans, ground cumin, salt, and pepper to the saucepan. Stir to combine.

4. Pour in the coconut milk and water, and stir to combine. Bring the mixture to a boil.

5. Once boiling, reduce the heat to low and cover the saucepan with a lid. Simmer for 18-20 minutes, or until the rice is cooked and the liquid has been absorbed.

6. Remove the saucepan from the heat and let it sit, covered, for 5 minutes.

7. Fluff the rice with a wooden spoon and serve hot.


Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat to sauté and boil, low heat to simmer
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories per serving: 370
Fat: 17g
Carbohydrates: 47g
Protein: 9g
Fiber: 5g
Sugar: 2g

Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Kidney beans or pinto beans can be used instead of black beans.
- Vegetable broth can be used instead of water.

Variations:
- Add diced bell peppers or jalapeños for extra flavor and spice.
- Top with chopped cilantro or green onions before serving.
- Add cooked chicken or shrimp for a protein boost.

Tips and tricks:
- Rinse the rice before cooking to remove excess starch and prevent clumping.
- Use a wooden spoon to fluff the rice after cooking to prevent it from becoming mushy.
- If the rice is still undercooked after the liquid has been absorbed, add a splash of water and continue to cook until done.

Storage instructions:
Leftovers can be stored 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 to prevent the rice from drying out.

Presentation ideas:
Serve the coconut rice and beans in a bowl or on a plate with a sprinkle of chopped cilantro or green onions on top.

Garnishes:
Chopped cilantro or green onions

Pairings:
This dish pairs well with grilled chicken or fish.

Suggested side dishes:
A side salad or roasted vegetables would complement this dish nicely.

Troubleshooting advice:
If the rice is too dry, add a splash of water and continue to cook until the desired consistency is reached.

Food safety advice:
Refrigerate leftovers promptly and discard any that have been left at room temperature for more than 2 hours.

Food history:
Coconut rice and beans is a popular dish in many Caribbean and Latin American countries.

Flavor profiles:
This dish is creamy and slightly sweet from the coconut milk, with a savory and earthy flavor from the black beans and cumin.

Serving suggestions:
Serve hot as a main dish or as a side dish with grilled chicken or fish.

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Region: Caribbean

Taste: Savory, Coconutty, Nutty, Creamy, Aromatic