Coconut Rice and Red Beans was inspired by a traditional “Rice and Peas” Jamaican recipe. Coconuts are one of Kamaal’s favorite fruits so this dish is her specialty in our household!
Preparation and Assembly Time: 10 minutes
Cooking Time: 30 - 35 minutes
Yield: 8 servings
1 cup canned kidney beans, washed and drained
2 whole green onion, crushed
2 (14 oz.) cans of coconut milk
1 teaspoon black pepper
1 ½ teaspoon thyme
2 teaspoons sea salt
2 cups long grain white rice
- Wash and drain the kidney beans and set aside. In a skillet (iron skillet preferred), crush the green onion with a cup or small bowl.
- Add the coconut milk, black pepper and thyme to the crushed green onion. Stir the coconut milk. Bring to a boil over high heat then reduce the heat to low. Cover and simmer for 10 minutes.
- Remove the green onion with a fork and discard. Add the rice and salt. If necessary, add more water so that the liquid is 1 inch above the rice. Cover and simmer for 20 minutes.
- Fluff the rice with a fork, the rice should separate easily. Turn off the heat and cover again.
Makes 8 servings