Description
A delicious and creamy recipe for rice and beans cooked in coconut milk and chopped tomatoes.
Ingredients
Units
Scale
- 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
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.
Nutrition
- Serving Size:
- Calories: 452
- Sugar: 6 g
- Sodium: 79.8 mg
- Fat: 20.3 g
- Saturated Fat: 11.1 g
- Carbohydrates: 53.2 g
- Fiber: 9.8 g
- Protein: 12 g
- Cholesterol: 0 mg
