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.
Soaking Time for Beans:
The Foreign Fork
dry kidney beans
red bell pepper
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.
Recipe copyright The Foreign Fork. For personal or educational use only.
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