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Coconut Rice and Red Beans Recipe

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This recipe for Coconut Rice and Red Beans, by , is from Greenup County High School Humanities Global Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Aaron Tolliver

Category:
Category:

Ingredients:  
Ingredients:  
¼ cup vegetable oil (or canola)
2-3 garlic clove , minced
½ medium onion , diced
2 teaspoons creole spice Homemade recipe here
2 cups uncooked long grain rice
1 sprig fresh thyme or 1 teaspoon dried thyme
13.5 oz can (1 3/4 cups) coconut milk
15.5 oz can red kidney beans , rinsed and drained
2 small bay leaves
salt and fresh ground pepper , to taste
2 1/4 cups chicken broth or water (see notes)
1 teaspoon chicken bouillon (optional)
1 whole scotch bonnet pepper.
1 teaspoons paprika (optional)

Directions:
Directions:
Wash rice until water runs clear. Drain water.
Heat a saucepan with oil. Then add onions, garlic, thyme, and hot pepper, sauté for about a minute.
Stir in rice to the pan, followed by beans for about 2 minutes, then add coconut milk, bay leaf, bouillon powder, creole spice, with 3 cups of water, bring to a boil reduce heat, cover with a lid and simmer until rice is cooked, about 20 minutes or more. Stir occasionally from the sides to prevent burns , add more water if needed.
Adjust for salt and pepper.
Discard bay leaves
Serve warm

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
10-15 minutes
Personal Notes:
Personal Notes:
https://www.africanbites.com/caribbean-rice-and-beans/

 

 

 

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