Description
This delicious coconut rice dish is combined with stewed beans for a flavorful and hearty meal.
Ingredients
Scale
- 1 cup rice
- 1/2 onion (diced)
- 4 cloves garlic (minced)
- 2 sprigs fresh thyme
- 1 cup stewed beans (use canned or see my recipe for stewed beans: https://explorecookeat/belizean-stewed-beans/)
- 1 tbsp olive oil
- 1 cup chicken broth (plus additional may be needed)
- 1 cup coconut milk
- 2 tbsp cilantro (diced)
- 1/2 tsp salt (plus additional to taste)
- 1/4 tsp pepper (plus additional to taste)
- 1 tbsp Sazonador Total (by Goya)
Instructions
- Heat up olive oil in a med sized saucepan (med high). Add garlic and onion, and saute for around 2 minutes.
- Add rice, coconut milk, chicken broth, thyme, Sazonador Total seasoning, salt, pepper, stewed beans and some liquid, mix and bring to the boil.
- Reduce heat to med-low to medium so that the beans and rice are on a low simmer, and then cover and cook for 25 minutes, checking every so often to ensure the mixture does not dry out. If it is dry, add a little more chicken broth or water (around 1/4 cup), stir, and recover. Continue this until the rice is tender. You may need to cook it for a few additional minutes, but it shouldn’t take more than 35 minutes.
- Once the rice is tender, stir in the cilantro, and then taste and add additional seasonings if you like.
- Remove from the heat, and allow to rest for about 10 minutes. Remove the thyme sprigs and then your dish is ready to enjoy.
Notes
- This dish can be customized with different spices or ingredients.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Belizean
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg