Rice And Red Beans With Coconut Milk Chile And Garlic Recipes

CLASSIC RED BEANS N RICE

Steps:

• Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand until beans are softened, 1-4 hours., Drain and rinse beans, discarding liquid. Return to Dutch oven. Add the water, ham hock, bay leaves and onion powder. Bring to a boil. Reduce heat; cover and simmer for 1 hour., In a large cast-iron or other heavy skillet, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add to bean mixture. Simmer, uncovered, 1 hour. Discard bay leaves., Remove ham hock; allow to cool. Remove meat from bone; discard bone. Cut meat into bite-sized pieces and return to broth. Heat through. Serve with rice and, if desired, top with chopped fresh parsley.

COCONUT RED BEANS AND RICE

Steps:

• Pick and debris from beans then rinse and drain them.
• In a 6 quart pot combine beans, onion, garlic, chili, coconut milk, and broth.
• Bring to a boil, reduce heat and simmer, covered, until beans are almost completely soft when pressed, 75-90 minutes.
• Stir in rice, cover and cook over low heat until rice is tender and most of the liquid is absorbed, about 30 minutes. (add a little extra broth or water if needed to prevent sticking.).
• Discard chili. Add salt to taste.

JAMAICAN RICE AND PEAS (COCONUT RICE AND BEANS)

Steps:

• Heat butter in a medium saucepan. Add onion and garlic, and sauté 1-2 minutes over medium heat.
• Add rice, bay, thyme, pepper, water, and coconut milk. Bring the mixture to a boil, reduce the heat and simmer, covered, 10 minutes.
• Add the beans and continue to cook, covered, until all the liquid is absorbed and the rice is tender, 8-10 minutes.
• Remove the bay leaf and mix in the salt. Let the rice stand, covered, for 5 minutes to finish steaming.
• Taste the rice and adjust the salt and pepper as desired.

COCONUT RED RICE

Steps:

• 1. Cook rice in water and salt according to directions on package.
• 2. Stir-fry scallions, garlic, chili, ginger, coriander and carrot in oil.
• 3. Add green beans.
• 4. Add cooked rice. Stir fry for a few minutes.
• 5. Add coconut milk, soy sauce, and molasses. Bring to a boil, and simmer for 2 minutes.
• 6. Add basil and then top with toasted nuts. Serve.