Guamanian-style Rice with Pinto Bean Sauce

Ingredients

In this adaptation, we have replaced the traditional Haitian red beans with pinto beans, which are more commonly found in Guamanian cuisine. Additionally, we have incorporated Guamanian flavors by using coconut milk in the rice and adding a touch of tanginess with pickled vegetables as a side. We alse have the original recipe for Diri ak sos pwa, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• 1 cup (200g) pinto beans, cooked and drained 1 cup (200g) pinto beans, cooked and drained
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Pickled vegetables, for serving Pickled vegetables, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 12g
• Carbohydrates (total, sugars): 52g, 4g
• Protein: 9g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a saucepan, combine the coconut milk and rice. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.
2. 2.
   In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the cooked pinto beans to the pan and stir well to combine with the onion and garlic.
4. 4.
   Sprinkle the cumin and paprika over the bean mixture, and season with salt and pepper to taste. Stir to evenly coat the beans with the spices.
5. 5.
   Simmer the bean sauce for 10-15 minutes, allowing the flavors to meld together.
6. 6.
   Serve the Guamanian-style rice on a plate, topped with a generous ladle of the pinto bean sauce. Garnish with fresh cilantro and serve with pickled vegetables on the side.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Pinto beans — If using canned pinto beans, rinse them thoroughly before adding to the recipe to remove excess sodium.

Tips & Tricks

• For added flavor, you can sauté the rice in a little vegetable oil before adding the coconut milk.
• If you prefer a spicier dish, you can add a pinch of cayenne pepper or a chopped chili pepper to the bean sauce.
• Feel free to customize the dish by adding your favorite vegetables, such as bell peppers or peas, to the bean sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
• Serve the dish with a squeeze of fresh lime juice for an extra burst of citrus flavor.

Serving advice

Serve the Guamanian-style Rice with Pinto Bean Sauce as a main course, accompanied by a fresh green salad or steamed vegetables. It can also be served as a side dish alongside grilled meats or seafood.

Presentation advice

To enhance the presentation, mold the rice into a small bowl before inverting it onto the plate. Drizzle the pinto bean sauce around the rice and garnish with a sprig of fresh cilantro. Place the pickled vegetables in a small dish on the side for a pop of color.