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Coconut Milk Rice and Red Beans
Coconut Milk Rice and Red Beans from Belize is a great way to change up your rice and beans recipe! The rice is cooked with coconut milk to give the dish a rich, coconutty flavor.
Course
dinner
Cuisine
Belize
Prep Time
8
hours
hours
Cook Time
1
hour
hour
30
minutes
minutes
Total Time
9
hours
hours
30
minutes
minutes
Servings
10
servings
Calories
187
kcal
Author
Alexandria Drzazgowski
Equipment
Pot(s)
Ingredients
1
lb
dry kidney beans
½
tbsp
chopped garlic
½
onion
chopped
½
red bell pepper
chopped
1
tbsp
olive oil
2
tsp
salt
1
cup
white rice
1
cup
coconut milk
1
cup
water
Instructions
Place kidney beans in container and cover with water. Let sit for 8 hours overnight to soften.
Drain the beans. Put beans in a pot and add water to cover. Bring to a boil. Add garlic.
Reduce heat to low and simmer for about 1 hour until beans are tender.
Remove from heat. Mix onion, red bell pepper, vegetable oil, salt and black pepper into the beans.
In a separate pot, melt the better. Toast the rice in the butter for about 3 minutes.
Add the water and the coconut milk into the rice, and also dump in the kidney bean mixture.
Bring to a boil, reduce heat to low, cover, and cook until rice is tender, about 25-30 minutes.
Notes
Recipe copyright The Foreign Fork. For personal or educational use only.
Nutrition
Serving:
1
serving
|
Calories:
187
kcal
|
Carbohydrates:
27
g
|
Protein:
6
g
|
Fat:
7
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
472
mg
|
Potassium:
276
mg
|
Fiber:
4
g
|
Sugar:
1
g
|
Vitamin A:
186
IU
|
Vitamin C:
9
mg
|
Calcium:
25
mg
|
Iron:
2
mg