Name: Coconut Milk Rice and Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Jamaican
Ingredients: 2 tablespoons extra virgin olive oil; 2 cloves garlic (finely chopped); 1 small onion (finely chopped); 4 sprigs thyme; 1 teaspoon cumin; 1/2 teaspoon all spice; 1 bell pepper (finely chopped); 1 cup heaped tomatoes (chopped); 3 cups canned kidney beans; 1 1/2 cup long grain rice; 3 cups light coconut milk (warmed up); 2 tablespoons cilantro (finely chopped); salt and pepper to taste

Coconut Milk Rice and Beans

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A delicious and creamy recipe for rice and beans cooked in coconut milk and chopped tomatoes.

Author: Caroline Phelps
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 people 1x
Category: Side
Cuisine: Jamaican

Ingredients

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2 tablespoons extra virgin olive oil
2 cloves garlic (finely chopped)
1 small onion (finely chopped)
4 sprigs thyme
1 teaspoon cumin
1/2 teaspoon all spice
1 bell pepper (finely chopped)
1 cup heaped tomatoes (chopped)
3 cups canned kidney beans
1 1/2 cup long grain rice
3 cups light coconut milk (warmed up)
2 tablespoons cilantro (finely chopped)
salt and pepper to taste

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Instructions

In a large deep pan (or pot) over high heat, add olive oil, garlic, onions and thyme. Cook for 5 minutes.
Add tomatoes, bell peppers, cumin and all spice, stir well and cook for 5 minutes.
Add coconut milk and rice, bring to a slight boil, lower heat to a simmer, cover and cook for 20 minutes.
Add kidney beans, stir well, cover and cook for 5 minutes.
Turn the heat off, season well with salt and pepper and top with cilantro. Serve.

Find it online: https://pickledplum.com/coconut-milk-rice-beans-recipe/