Description
A creamy and flavorful side dish made with rice, kidney beans, and coconut milk, perfect for pairing with various main dishes.
Ingredients
Scale
- 1 cup long-grain white rice
- 1 can (13.5 oz) full-fat coconut milk
- 1 can (15 oz) red kidney beans, drained and rinsed
- 2 sprigs fresh thyme
- 4 scallions, finely sliced
- 3 cloves garlic, minced
- 1 tsp allspice powder
- Salt and pepper to taste
- 1 cup water or vegetable broth
Instructions
- Rinse the rice under cold water until clear. Chop the scallions and mince the garlic.
- In a large pot, combine coconut milk, water or broth, allspice powder, thyme, garlic, and half of the scallions. Bring to a simmer.
- Stir in the rinsed rice and drained kidney beans until well combined. Cover with a lid.
- Reduce heat to low and simmer for 20-25 minutes until rice absorbs liquid and is fluffy.
- Remove from heat; let sit covered for 5 minutes. Fluff with a fork and garnish with remaining scallions before serving.
Notes
Use fresh thyme for better flavor. Adjust coconut milk and broth ratio for desired creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Cooking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg