Coconut Milk Rice and Beans
A delicious and creamy recipe for rice and beans cooked in coconut milk and chopped tomatoes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 people 1x
- Category: Side
- Cuisine: Jamaican
Scale
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
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.
Keywords: recipe, main, rice, vegetarian
Find it online: https://pickledplum.com/coconut-milk-rice-beans-recipe/
