Rice And Red Beans With Coconut Milk Chile And Garlic Recipes

RICE AND RED BEANS WITH COCONUT MILK, CHILE AND GARLIC

Steps:

• Preheat oven to 350 degrees. Put oil in a large ovenproof pot over medium heat. A minute later, add onion, bell pepper, chile and garlic. Cook, stirring occasionally, until onion is soft, about 5 minutes. Add beans and enough water to barely cover. Bring to a boil, then turn off heat. Use an immersion blender or a potato masher to semipurée beans in pot (leave at least half unpuréed).
• Stir in rice, coconut milk, 1/2 cup water, thyme and a good amount of salt and pepper. (If you don't want a crust to develop, cover pot.) Bake until liquid is absorbed and rice is tender, 20 to 30 minutes. Taste and adjust seasoning, then sprinkle with parsley or cilantro and serve.

COCONUT RED BEANS AND RICE

Steps:

• Pick and debris from beans then rinse and drain them.
• In a 6 quart pot combine beans, onion, garlic, chili, coconut milk, and broth.
• Bring to a boil, reduce heat and simmer, covered, until beans are almost completely soft when pressed, 75-90 minutes.
• Stir in rice, cover and cook over low heat until rice is tender and most of the liquid is absorbed, about 30 minutes. (add a little extra broth or water if needed to prevent sticking.).
• Discard chili. Add salt to taste.

COCONUT RED RICE

Steps:

• 1. Cook rice in water and salt according to directions on package.
• 2. Stir-fry scallions, garlic, chili, ginger, coriander and carrot in oil.
• 3. Add green beans.
• 4. Add cooked rice. Stir fry for a few minutes.
• 5. Add coconut milk, soy sauce, and molasses. Bring to a boil, and simmer for 2 minutes.
• 6. Add basil and then top with toasted nuts. Serve.

JAMAICAN STYLE RED BEANS AND RICE

Steps:

• Place beans, garlic, coconut milk and 2 cups water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer the beans until they are tender, about 2 hours.
• Add 2 1/2 cups water, rice, scallions, thyme, 1 tablespoon of salt, and some freshly-ground black pepper. Bring mixture to a boil, stir, then reduce heat, cover, and cook without stirring about 20 minutes, until rice has absorbed all the liquid.
• Allow mixture to stand for 15 minutes, still covered. Fluff rice and beans with a fork before serving and add additional salt and pepper, to taste, if desired.