Ingredients
- 1/2 cup dried kidney beans, soaked overnight, drained
- 2 cups unsweetened coconut milk
- 1 1/2 garlic cloves, minced
- 4 scallions, finely chopped
- 1/2 sprig fresh thyme, finely chopped
- 1 1/2 cups uncooked rice
- 1 1/4 cups water
- 1 teaspoon salt
- 1/2 tablespoon sugar
- Salt and ground black pepper
Directions
In a medium saucepan, combine the drained beans with the coconut milk in a medium saucepan. Cook covered over medium heat until the beans are tender but not mushy, about 1 hour. Add all the remaining ingredients and cook covered over medium heat until the rice absorbs all the liquid, about 15 minutes. Season and serve.
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By arcticfox-53_10...
Fairbanks, AK
on February 25, 2010
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We just came back from Belize where we had rice and beans with coconut milk that were so good. I was in a time crunch so used a can of ttri-mix of beans, didn't use quite as much liquid and substituted brown rice. I didn't have any trouble with boiling over, but did vent the pot a bit to help the liquids reduce. Served it with a chicken jerk (brought back from Belize and it was like being back in the warm weather.
By davisalison
Parker, CO
on November 09, 2009
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I have made rice (amongst other things a million times and NEVER have I had such an issue with something boiling out of control! Something about the milk/combination of ingredients caused my pot to boil over, two times on the absolute lowest setting on my stove! I swear it is a miracle that my kitchen did not catch fire tonight....that aside, this recipe turned out terrible!.
The sweetness was lost in the starchiness of the rice....and I think it brought out the starchy flavor and all the rest of the flavors turned out mottled. I really hope I did something wrong, because this was gross. Sorry
By morgan_a_smith_...
Greensboro, NC
on December 30, 2008
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This recipe is fabulous! I live in Costa Rica, and this is the closest I've ever found to the recipes folks here use in their own kitchens, passed down from generation to generation. Delicious!
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