Coconut Rice with Red Beans

BY: JOSIE CALOMA

This is a favourite side dish in Jamaica and other parts of the Caribbean. Here, our volunteer Josie Caloma shares her delicious version which can be a whole meal as well.

Ingredients:

½ cup long grain white rice (I used Basmati Rice)

1 cup boiled fresh red kidney beans (I used canned red beans to save time, I added them at the end)

1 cup of beans broth

1 can coconut milk

3 tbsp olive oil (any oil)

3 tbsp chopped white onions

3 tbsp green onions (scallion onion)

3 tbsp chopped red bell pepper

3 tbsp chopped green bell pepper

2 gloves minced garlic

3 tbsp chopped cilantro

1 teaspoon salt

1 teaspoon black pepper

1 tbsp chicken stock powder

1/8 teaspoon cumin powder

Instructions:

  • Preheat a large pot over medium heat and add the oil.
  • Once heated, add the onions and garlic to the pot and stir for 2 minutes.
  • Add the green and red bell peppers and stir.
  • Rinse the rice, add to the pot and add salt. If you’re using fresh beans you would add them in with the rice now. If using canned beans, put them in at the end before putting the lid on the pot.
  • Stir the ingredients in the pot, add the beans broth, coconut milk, and cilantro and stir together.
  • Cover the pot with the lid and in cook for about 12 minutes or until the liquid is absorbed.

Note: This rice can be served with chicken, any meat , fried eggs, etc.


Josie Caloma is a volunteer at BIST.