Coconut Red Bean Rice Dinner Recipe

About this recipe

A hearty and gluten-free Jamaican-inspired dish featuring creamy coconut milk, tender red beans, and fragrant rice. Perfect for a satisfying vegetarian dinner.

Ingredients

• 1 pc Organically Grown Coconut
• 100 g Sambar Onion Peeled
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 500 g Truefarm Organic Red Kidney Beans Pack (Capparadavare)
• 48 x 250 ml Bisleri Packaged Water - Pack Of 48
• 100 g Catch Sprinklers - Iodized Table Salt
• 150 g Spring Onion (Kandychi Path)

Instructions

1. 1. Break open the coconut, remove it from the shell, and wash it thoroughly. Grate the coconut finely.
2. 2. Add 4 cups of water to the grated coconut, mix well, and squeeze to extract the coconut milk. Strain and set aside.
3. 3. In a large pot, combine the coconut milk, 1 teaspoon of salt, 1 diced onion, and 1 chopped green onion. Bring the mixture to a boil over medium heat.
4. 4. Add 2 cups of rice to the pot along with the liquid from the canned red kidney beans. Stir well and return to a boil.
5. 5. Reduce the heat to low, cover the pot, and let the rice simmer for about 15 minutes or until it is almost cooked.
6. 6. Add 400 g of drained red kidney beans to the pot, stir gently, and continue cooking for another 5-7 minutes until the rice is fully cooked and the beans are heated through.
7. 7. Remove from heat, fluff the rice with a fork, and serve warm as a complete dinner.