Coconut Rice And Beans
Coconut Rice and Beans is a popular dish in Antigua and Barbuda cuisine, known for its rich and flavorful combination of coconut, rice, and beans.
Ingredients
- 1 cup long-grain white rice
- 1 3/4 cups coconut milk
- 1 cup cooked red kidney beans
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 scotch bonnet pepper, whole (optional for heat)
- Salt and pepper to taste
Instructions
- In a pot, combine the rice, coconut milk, kidney beans, onion, garlic, thyme, and scotch bonnet pepper.
- Season with salt and pepper, then bring to a boil over medium heat.
- Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
- Remove the scotch bonnet pepper before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 10g
Supplies
Medium-sized pot Spoon Cooking fork
Tools
Cutting board Knife Measuring cups and spoons
Serving suggestions
Serve the Coconut Rice and Beans with a side of fried plantains and a fresh green salad.
Tips & tricks
For a milder version, remove the seeds and membrane from the scotch bonnet pepper before adding it to the dish.
Cost
$8