Coconut rice with red beans
Summary
Yield
Source Central America cuisine
Prep time 1 hour Recipes Dinner Main meal Vegetarian Simmer Side dish Panama Moderate Milk free Main course Gluten free Central America
Description
Make this recipe a vegetarian option by substituting bacon strips with 1 Tbs vegetable coking oil.
Ingredients
1 Pound coconut (grated, reserve coconut milk if using fresh coconut) 2 Cup rice 4 Cup liquid (water combined with the coconut milk or plain water) 1 onion (small, chopped) 1⁄4 Cup tomato (only thick pulp) 1⁄4 Cup green pepper (chopped) 2 Teaspoon salt 1⁄2 Teaspoon sugar 1⁄2 Tablespoon hot pepper sauce 3 Slice streaky bacon (or 1 Tablespoon vegetable oil) 1 Can red kidney beans (or 1 cup dry weight, cooked)
Instructions
- 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.
- Chop the bacon and sauté it with the green pepper, onion and the hot pepper in the same pan that you will be using to cook the rice.
- Toss in the tomato and kidney beans (with its liquid) and simmer for 10 minutes.
- Remove the hot pepper from the mix.
- Pour in the coconut milk, sugar and salt. Cover pot and bring to just a boil
- 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.
Ingredients, 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.
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%
Notes
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.
Summary
| Yield | |
|---|---|
| Source | Central America cuisine |
| Prep time | 1 hour |
| Recipes | Dinner Main meal Vegetarian Simmer Side dish Panama Moderate Milk free Main course Gluten free Central America |
Description
Make this recipe a vegetarian option by substituting bacon strips with 1 Tbs vegetable coking oil.
Ingredients
| 1 | Pound | coconut (grated, reserve coconut milk if using fresh coconut) |
| 2 | Cup | rice |
| 4 | Cup | liquid (water combined with the coconut milk or plain water) |
| 1 | onion (small, chopped) | |
| 1⁄4 | Cup | tomato (only thick pulp) |
| 1⁄4 | Cup | green pepper (chopped) |
| 2 | Teaspoon | salt |
| 1⁄2 | Teaspoon | sugar |
| 1⁄2 | Tablespoon | hot pepper sauce |
| 3 | Slice | streaky bacon (or 1 Tablespoon vegetable oil) |
| 1 | Can | red kidney beans (or 1 cup dry weight, cooked) |
Instructions
- 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.
- Chop the bacon and sauté it with the green pepper, onion and the hot pepper in the same pan that you will be using to cook the rice.
- Toss in the tomato and kidney beans (with its liquid) and simmer for 10 minutes.
- Remove the hot pepper from the mix.
- Pour in the coconut milk, sugar and salt. Cover pot and bring to just a boil
- 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.
Nutrition factsServing size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients. |
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Notes
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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Remarkable
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.
Food in America