Rice And Red Beans With Coconut Milk Chile And Garlic Recipes

RICE AND RED BEANS WITH COCONUT MILK, CHILE AND GARLIC

Here's an incredibly easy one-pot vegan dish you can put together on a weeknight. For extra oomph, add more jalapeños and garlic, and don't forget to season with salt and pepper as you go. Black, or "forbidden", rice was used in the photo, but you can also use brown.

Provided by Mark Bittman

Categories beans, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

Rice and Red Beans With Coconut Milk, Chile and Garlic image

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.

Nutrition Facts : @context http, Calories 556, UnsaturatedFat 5 grams, Carbohydrate 79 grams, Fat 20 grams, Fiber 13 grams, Protein 17 grams, SaturatedFat 14 grams, Sodium 516 milligrams, Sugar 3 grams

Ingredients

2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 bell pepper, preferably red or yellow, stemmed, seeded and finely chopped
1 fresh or dried chile, like jalapeño or serrano, stemmed, seeded and minced
1 tablespoon minced garlic
1 1/2 cups cooked kidney or other red beans
1 1/2 to 2 cups parboiled black rice or long-grain brown or black (shown) rice (see recipe)
1 can coconut milk, about 1 1/2 cups
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
Salt and freshly ground black pepper
1/2 cup chopped parsley or fresh cilantro leaves.

COCONUT RED BEANS AND RICE

From Sunset Magazine. A Costa Rican recipe. Says it's great with chicken. *Use Vegetarian broth or water for Vegetarian or Vegan.

Provided by Engrossed

Categories Long Grain Rice

Time 2h5m

Yield 7 1/2 cups, 8-10 serving(s)

Number Of Ingredients 8

Coconut Red Beans and Rice image

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.

Nutrition Facts : Calories 305.2, Fat 10.3, SaturatedFat 8.4, Sodium 412.3, Carbohydrate 45.3, Fiber 2.1, Sugar 4.7, Protein 8.4

Ingredients

1 cup dried red beans (small)
1 large onion, chopped
2 garlic cloves, minced
1 small dried red chili
1 (14 ounce) can coconut milk
4 cups vegetarian broth or 4 cups water
2 cups long-grain white rice
salt, to taste

CARIBBEAN-STYLE BEANS AND RICE

Provided by Michael Chiarello : Food Network

Categories side-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 13

Caribbean-style Beans and Rice image

Steps:

Heat a Dutch oven or large, deep pot over medium-high heat. Add the bacon to the hot pot and cook until light brown on both sides. Add the garlic and saute until light brown. Add the drained beans along with the cold water to the bacon and garlic and bring to a boil over high heat. Cover the pot, reduce heat to a simmer, and cook until beans are just tender, about 1 hour. Add the chili peppers, cinnamon, coconut milk, scallions, thyme, allspice, salt, and pepper and bring to a boil. Stir in the rice and, once the mixture has returned to a boil, stir, reduce the heat to low, cover and cook for 20 to 30 minutes, or until the rice is tender and has absorbed all of the liquid. Allow to sit for 15 minutes before serving. Remove the thyme sprigs and Scotch bonnet pepper halves and serve.

Ingredients

4 slices smoked bacon or 1 small ham hock
4 cloves garlic, roughly chopped
1 cup dried red kidney beans, brought to a boil and cooled, drained
5 cups cold water
1 Scotch bonnet, halved and seeded, or 2 serrano chilis
1/4 teaspoon ground cinnamon
1 (14-ounce) can coconut milk
4 scallions, crushed*
2 sprigs fresh thyme
1/4 teaspoon ground allspice
1 tablespoon sea salt
1 teaspoon freshly ground black pepper
2 1/2 cups long-grain rice, washed and drained

COCONUT RED RICE

Make and share this Coconut Red Rice recipe from Food.com.

Provided by AbbaGav

Categories Rice

Time 45m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 16

Coconut Red Rice image

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.

Nutrition Facts : Calories 188.7, Fat 11, SaturatedFat 4.6, Sodium 1082.9, Carbohydrate 21, Fiber 2.5, Sugar 15.8, Protein 3.8

Ingredients

1 cup red rice
2 1/4 cups water
1 teaspoon salt
2 tablespoons oil
4 scallions
3 garlic cloves
1 chili pepper
1 inch ginger, grated
1 teaspoon coriander
1 large carrot
8 ounces green beans
1/2 cup coconut milk
1/4 cup soy sauce
1/2 teaspoon molasses
1/2 cup fresh basil
1/4 cup slivered almonds, toasted

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