Food in America
Panama

RICE BEANS

Coconut rice with red beans from Panama

Rice and beans feature heavily in Central and South American cuisines and you will find many recipes have little or no meat.  Use them as international inspiration for vegetarian dishes to delight friends.

Coconut rice with red beans recipe

Make this recipe a vegetarian option by choosing 1 Tbs vegetable oil instead of bacon strips.

Ingredients

USA Imperial   1 lb    grated coconut (reserve coconut milk if using fresh coconut)   2 cups    rice   4 cups    water (or the equivalent if combined with the coconut milk)   1   small chopped onions   1/4 cup    thick tomato pulp   1/4 cup    green peppers   2 tsp    salt   1/2 tsp    sugar   1/2 oz    hot pepper sauce   3   strips of bacon or 1 Tbsvegetable oil for a vegetarian dish   1   can of red kidney beans.

Metric   450 g     grated coconut (reserve coconut milk if using fresh coconut)   500 g     rice   1 l     water (or the equivalent if combined with the coconut milk)   1   small chopped onions   90 ml    thick tomato pulp   1/2    medium size green pepper, deseeded and chopped   2 tsp    salt   1/2 tsp    sugar   15 g     hot pepper sauce - about 1 Tbs   3   strips of bacon or 1 Tbs vegetable oil for a vegetarian dish   1   can of red kidney beans.

 

Procedure

1. Boil the 4 cups of water with the coconut for 2 minutes, set aside to cool. When it has cooled enough to handle, squeeze dry, reserving the liquid, and combining it with the milk.
2. Chop the bacon and saute it with the green pepper, onion and the hot pepper in the same pan that you will be using to cook the rice.
3. Toss in the tomato and kidney beans (with its liquid) and simmer for 10 minutes.
4. Remove the hot pepper from the mix.
5. Pour in the coconut milk, sugar and salt. Cover pot and bring to just a boil
6. Rinse and drain the uncooked rice before mix comes to a boil. Add the rice to the boiling milk mixture. Cooked uncovered for 1-2 minutes, cover and reduce flame to low. Simmer for 20 minutes, or until the rice is tender.
   

Servings: 8 Nutrition facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

Amount Per Serving       Calories   356.01   Calories From Fat (56%)   199.06       % Daily Value Total Fat 23.19g   36%   Saturated Fat 18.19g   91%   Cholesterol 5.78mg   2%   Sodium 934.47mg   39%   Potassium 451.57mg   13%   Carbohydrates 32.41g   11%   Dietary Fiber 9.71g   39%   Sugar 4.89g       Sugar Alcohols 0.00g       Net Carbohydrates 22.70g       Protein 7.53g   15%

Recipe type

Central America Cuisine, Main Course, Gluten free, Milk free, Vegetarian - when prepared with vegetable oil and no bacon strips.

Cooking tips

• Good international option for special diets. All the ingredients are gluten free and apt for those with celiac disease.
• Enjoy it as it is or make it vegetarian by cooking with vegetable oil and skipping the bacon. Rice and beans are healthy and together make good quality protein, so you can be vegetarian and cook international.
  
  This option makes the dish even lighter -less fat- and healthier.

 

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