COCONUT RICE WITH BLACK BEANS
Easy, delicious rice and bean dish that can be served as a main vegetarian course or side dish to Latin and Asian foods.
Provided by Kim
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Melt the butter in a small saucepan over medium heat. Stir in the shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the rice and stir until coated with the butter. Pour in the coconut milk and water; season with nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the liquid has been absorbed and the rice is tender, about 18 minutes. Stir in the black beans, and cook a few minutes until hot.
Nutrition Facts : Calories 190.3 calories, Carbohydrate 27.2 g, Cholesterol 5.1 mg, Fat 8 g, Fiber 0.7 g, Protein 2.8 g, SaturatedFat 6.6 g, Sodium 19 mg, Sugar 0.2 g
COCONUT RICE WITH BLACK BEANS RECIPE - (4.6/5)
Provided by á-10847
Number Of Ingredients 10
Steps:
- 1. Melt the butter in a small saucepan over medium heat. Stir in the shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the rice and stir until coated with the butter. Pour in the coconut milk and water; season with nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the liquid has been absorbed and the rice is tender, about 18 minutes. Stir in the black beans, and cook a few minutes until hot.
RICE AND BLACK BEAN PILAF
Steps:
- Place rice and chicken broth in a saucepot and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30 to 35 minutes. Remove from heat, uncover, and fluff with a fork.
- Heat the oil in a large saute pan over medium-high heat. Add onions and cook until onions are soft and translucent, about 5 minutes. Add garlic, oregano, celery, carrot, cumin and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes. Stir in black beans and cook until just warmed through, about 1-2 minutes.
- Combine onion-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with parsley.
- Excellent source of: Protein, Fiber, Vitamin A, Niacin, Vitamin K, Manganese, Phosphorus
- Good source of: Thiamin, Vitamin B6, Vitamin C, Copper, Iron, Magnesium, Potassium, Selenium
Nutrition Facts : Calories 308 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 155 milligrams, Carbohydrate 54 grams, Fiber 6 grams, Protein 11 grams, Sugar 5 grams
CARIBBEAN COCONUT RICE AND BEANS
From Bittman's, "The Best Recipes in the World." If you like any of his recipes, you may as well go ahead and buy the book. It's fantastic, both as a reference and for its recipes.
Provided by Debbie R.
Categories Rice
Time 28m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine coconut milk, bay leaf (or garlic) if you're using it, and rice. Bring to a boil over medium heat, stirring occasionally. Add some salt, lower heat to low and cover. Cook for 10 minutes. Stir occasionally to ensure it doesn't scorch.
- Uncover. Cook, stirring over low heat, until rice is tender and mixture is creamy, about 15 minutes. At about the 10-minute mark, stir in beans. If liquid evaporates before rice is done, stir in water (about 1/2 cup at a time), and cook until done.
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