Ingredients with Measurements:
- 1 cup of white rice
- 1 can of black beans, drained and rinsed
- 1 can of coconut milk
- 1 ripe plantain, sliced
- 1/2 teaspoon of salt
- 1 tablespoon of olive oil
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
Special equipment needed:
- Large pot with lid
- Skillet
Step-by-step instructions:
1. Rinse the rice in a fine mesh strainer and set aside.
2. In a large pot, combine the coconut milk, salt, black pepper, garlic powder, and onion powder. Bring to a boil over medium-high heat.
3. Add the rice to the pot and stir to combine. Reduce the heat to low, cover the pot with a lid, and let it simmer for 18-20 minutes or until the rice is cooked and the liquid is absorbed.
4. While the rice is cooking, heat the olive oil in a skillet over medium-high heat. Add the sliced plantains and cook for 2-3 minutes on each side or until they are golden brown. Remove from the skillet and set aside.
5. Add the black beans to the skillet and cook for 2-3 minutes or until they are heated through.
6. Once the rice is cooked, fluff it with a fork and add the black beans and plantains. Gently stir to combine.
7. Serve hot.
Time:
Preparation time: 5 minutes
Cooking time: 20-25 minutes
Temperature:
Medium-high heat for skillet
Low heat for pot
Serving size:
4 servings
Nutritional information:
Calories: 340
Fat: 16g
Carbohydrates: 44g
Protein: 7g
Sodium: 320mg
Fiber: 6g
Sugar: 4g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Kidney beans or pinto beans can be used instead of black beans.
- Sweet potatoes can be used instead of plantains.
Variations:
- Add diced bell peppers and onions to the skillet with the black beans for added flavor.
- Top with chopped cilantro or green onions for a pop of color.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch.
- Make sure to use ripe plantains for the best flavor.
- Fluff the rice with a fork after cooking to prevent it from becoming sticky.
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 until heated through.
Presentation ideas:
Serve in a bowl with the plantains and black beans on top of the rice.
Garnishes:
Chopped cilantro or green onions.
Pairings:
This dish pairs well with grilled chicken or shrimp.
Suggested side dishes:
A side salad or roasted vegetables.
Troubleshooting advice:
If the rice is still undercooked after the liquid has been absorbed, add a splash of water and continue cooking until the rice is tender.
Food safety advice:
Make sure to cook the rice and beans to the appropriate temperature to avoid foodborne illness.
Food history:
Coconut rice is a popular dish in many cultures, including Caribbean and Southeast Asian cuisine.
Flavor profiles:
This dish is sweet and savory, with a creamy coconut flavor and a hint of spice from the black pepper and garlic powder.
Serving suggestions:
Serve hot as a main dish or as a side dish with your favorite protein.
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Region: Caribbean