Caribbean Coconut Rice And Beans Recipe

About this recipe

A flavorful gluten-free dinner featuring coconut-infused rice and red kidney beans, simmered with aromatic herbs and spices. Perfect for solution seekers looking for a hearty and satisfying meal.

Ingredients

• - Thyme Bunched Herb
• - Coconut Each
• 400 G Natco Red Kidney Beans 400 G
• 100 G Jumbo Garlic 100g
• - Telugu Foods Hand Pound Sona Masoori Rice
• - Cofresh Whole Green Chilli 350g
• 1 Bunch Spring Onions 1 Bunch
• - Mill & Mortar Finishing Salt Flakes Gift Set

Instructions

1. 1. Grate 1 coconut and add enough water to make 1 quart of coconut milk. Strain through a sieve to remove solids.
2. 2. Rinse 1 1/2 cups of red kidney beans thoroughly and add them to the coconut milk along with 2 cloves of peeled garlic.
3. 3. Bring the mixture to a boil, then reduce the heat and simmer until the beans are tender, about 45 minutes.
4. 4. Add 1 sprig of thyme, 1 green chilli, 1 chopped green onion, and salt to taste. Simmer for an additional 2 minutes to infuse the flavors.
5. 5. Stir in 1 pound of washed rice, ensuring the liquid level is about 1 inch above the rice. Bring to a boil, then cover and reduce the heat to low.
6. 6. Cook on low heat until the liquid is absorbed and the rice is tender, about 20-25 minutes. Remove from heat and let it sit covered for 5 minutes.
7. 7. Fluff the rice with a fork and serve warm as a standalone dish or alongside your favorite gluten-free sides.