Guyanese Coconut Rice and Beans

Ingredients

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 1 cup (200g) red kidney beans, soaked overnight 1 cup (200g) red kidney beans, soaked overnight
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• 2 scallions, chopped 2 scallions, chopped
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 10g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 8g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Rinse the soaked kidney beans and place them in a large pot. Cover with water and bring to a boil. Reduce heat and simmer until the beans are tender, about 1 hour. Drain and set aside.
2. 2.
   In a separate pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
3. 3.
   Add the rice to the pot and stir to coat it with the oil and onions. Cook for a few minutes until the rice starts to turn slightly golden.
4. 4.
   Pour in the coconut milk and add the cooked kidney beans, thyme sprigs, chopped scallions, ground turmeric, ground cumin, and ground coriander. Stir well to combine.
5. 5.
   Season with salt and freshly ground black pepper to taste. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed.
6. 6.
   Remove the pot from heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld together.
7. 7.
   Fluff the rice with a fork before serving. Remove the thyme sprigs and serve hot.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.
• Red kidney beans — Soak the beans overnight to reduce cooking time and improve their texture.

Tips & Tricks

• For added flavor, you can sauté the rice with a small piece of chopped bacon before adding the coconut milk.
• If you prefer a spicier dish, add a finely chopped scotch bonnet pepper or a pinch of cayenne pepper to the pot.
• Leftover coconut rice and beans can be refrigerated and reheated the next day. Add a splash of water or coconut milk when reheating to restore moisture.

Serving advice

Serve Guyanese Coconut Rice and Beans as a main dish accompanied by a side of fried plantains or a fresh green salad. Garnish with chopped fresh cilantro for a burst of freshness.

Presentation advice

Fluff the rice with a fork before serving to create an appealing texture. Serve the dish in a colorful bowl or on a banana leaf for an authentic touch.