Description
Rice absorbs coconut milk while mixing with canned beans, frozen vegetables, and green beans for a simple yet luxurious medley of sweet-creamy and savory notes. Basic boiling and fluffing technique keeps it practical and versatile as a base or standalone. It excels in highlighting available ingredients with minimal effort in 30 minutes.
Cultural Background
This dish draws from Caribbean rice and beans traditions, particularly Jamaican rice and peas where coconut milk is simmered with beans and rice for a creamy texture. The technique of cooking rice in coconut milk originates from Southeast Asian and tropical island cuisines, blending African, European, and indigenous influences in the Americas. Canned and frozen ingredients reflect modern adaptations of these hearty, one-pot meals that have sustained communities for generations using accessible staples.
Recipe Info
PREP TIME: 10 minutes
COOK TIME: 20 minutes
TOTAL TIME: 30 minutes
SERVINGS: 4
DIFFICULTY: Easy
Ingredients
- 1.5 cups uncooked long-grain rice, rinsed
- 1 13.5-ounce can coconut milk, well shaken
- 1.25 cups water
- 1 15-ounce can beans, drained and rinsed (any variety such as black or kidney)
- 1 cup frozen vegetables, any mix
- 1 14.5-ounce can green beans, drained
- 0.5 teaspoon salt (or to taste)
Instructions
- In a medium saucepan, combine the coconut milk and water over medium heat and bring to a gentle boil, stirring occasionally to blend evenly.
- Add the rinsed rice, drained canned beans, frozen vegetables, drained canned green beans, and salt to the boiling liquid.
- Stir once to distribute ingredients, then reduce heat to low, cover tightly with a lid, and simmer undisturbed for 18-20 minutes until the liquid is fully absorbed and rice is tender (test by tasting a grain).
- Remove from heat and let stand covered for 5 minutes to finish steaming.
- Fluff the rice gently with a fork to separate grains and mix in the beans and vegetables evenly before serving.
Tips
- Shake the coconut milk can vigorously before opening to incorporate the cream and liquid for even flavor distribution.
- Avoid lifting the lid during simmering to prevent steam loss and ensure proper absorption.
- Substitute quinoa for up to half the rice if desired for added protein and texture variation.
Nutrition
Calories: 420
Protein: 12g
Carbs: 68g
Fat: 12g