I absolutely love rice and beans. The added coconut milk gives the rice a creamy texture with a subtle scent of coconut. This recipe works well with a long grain rice.
What You’ll Need - Serves 4
2 Cups Rice
1 Can Black Beans in Brine (400g)
1.5 Cups Coconut Milk
2 Cups Water
4 Bay Leaves
1 Tbs Paprika
1 Tsp Cumin
Salt & Pepper
Prep - 5 Minutes
Finely dice the onion
Rinse your rice if the packet instructions say to do so.
Let’s Get Cooking - 30 Minutes
Heat cooking oil in a large pot and fry your onions until they are soft.
Add paprika, cumin and the bay leaves and combine.
Add your rice and combine until the rice is covered in the spices.
Add the black beans with the brine, the water and 1 Cup of coconut milk (leave the half for later)
Cover and allow to simmer on medium heat until the liquid is almost finished in the pot.
Turn your stove to low and allow the rice to steam until most of the remaining liquid dries up.
Add the half cup of coconut milk and combine. This is so the rice doesn’t dry up and adds to the creamy ness
Serve on its own or as a side dish.