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Coconut Rice + Beans with Mango

Posted Aug 10 2012 5:01am

I didn’t have the highest of hopes for this rice when I added it to my menu plan last week. Don’t get me wrong, I didn’t think it would be bad but I wasn’t sure how the flavors would go.

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Well, it went straight to the must-make-again-with-enough-for-leftovers list.
The flavors were subtle but came together great and it went well with Jamaican Jerk Pork Tenderloin and veggies.
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I may actually plan a dinner party around this dish. A fun end-of-summer Carribean meal! But planning a dinner party right now would require that I sleep more than 5 hours a night for at least 3 nights in a row, have an available weekend night to have said dinner party, and clean the giant pile of crap important things I keep on my kitchen desk.

We shall see.

I am off to teach a 5:30am Spin/Strength. Too bad I don’t have any rice and beans left for breakfast. I’ll make extra…when I have the dinner party.
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Jamaican Coconut Rice + Beans

slightly adapted from Simply Recipes

  • 1 T. olive oil + 1 T. water to cook onion
  • 1 onion, diced
  • 4 garlic cloves, pressed or minced
  • 2 cups brown rice
  • 1 teaspoon salt
  • 1 teaspoon grated fresh ginger
  • 2 cups water
  • 2 boullion cubes – chicken or vegetable
  • 2 cups coconut milk (or 1 can)
  • 1 15-ounce can kidney beans, drained
  • 1 whole jalapeno or 1 whole habanero
  • Lime (optional)
  • salt and pepper to taste

Stove Top Directions: (adapted from Simply Recipes)

  • Heat the oil + water in a medium pot over medium-high heat. Add the onion and sauté for 4-5 minutes, until they begin to brown on the edges.
  • Add the garlic and rice and stir well and cook for another 2-3 minutes, stirring often.
  • Add the grated ginger, salt, water, stock and coconut milk and stir well. Add the kidney beans and sprinkle the thyme over everything. Add the whole Scotch bonnet chile (or habanero); it will season the rice much like a bay leaf would. Bring to a simmer, then turn the heat to low and cover.
  • The rice should be done in about 15-20 minutes, depending on the type of rice you are using (some long grained rice takes longer to cook). Check after 15 minutes. Once done, remove from heat and cover for 10 minutes. To serve, fluff with a fork. Sprinkle with a little lime juice if you want. Discard the pepper.
  • Serve with Jamaican Pork Tenderloin
  • Rice Cooker Directions:

    1. Heat the oil + water in a medium pot over medium-high heat. Add the onion and sauté for 4-5 minutes, until they begin to brown on the edges.
    2. Add the garlic and stir well and cook for another 2-3 minutes, stirring often.
    3. In the rice cooker, add brown rice, grated ginger, salt, water, boullion cubes and coconut milk and stir well. Add the whole jalapeno (or habanero) or slice it in half and add it. If you do slice it, make sure to wash your knife and your hands immediately so you won’t burn your self. This  will season the rice
    4. Allow to cook, checking often to make sure it’s not too sticky or doesn’t need a splash more water.
    5. While rice is cooking, add drained beans to the onion + garlic mixture and heat together. The onions should be soft.
    6. When the rice is done, remove the pepper and turn off rice cooker.
    7. Put rice in a large bowl.
    8. Add onion + bean mixture to rice.
    9. To serve, fluff with a fork. Sprinkle with a little lime juice if you want.
    10. Serve with Jamaican Pork Tenderloin

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