Coconut Rice with Black Beans

Ingredients and Weight

• 2 cups long-grain white rice
• 1 can (15 ounces) unsweetened coconut milk
• 2 cups vegetable broth
• 1 can (15 ounces) black beans, rinsed and drained
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. In a medium saucepan, combine the rice, coconut milk, and vegetable broth. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 18 minutes, or until the rice is tender and all the liquid has been absorbed.
3. Fluff the rice with a fork.
4. While the rice is cooking, heat the olive oil in a large skillet over medium heat.
5. Add the onion, green bell pepper, red bell pepper, and garlic to the skillet. Cook until softened, about 5 minutes.
6. Stir in the black beans, cumin, chili powder, salt, and black pepper. Cook for 5 minutes more, or until the black beans are heated through.
7. Stir the black bean mixture into the cooked rice. Serve warm.

Nutritional Information

Per serving (1 cup):

• Calories: 250
• Fat: 10g
• Carbohydrates: 40g
• Protein: 10g
• Fiber: 5g

Dish Characteristics

• Creamy and flavorful rice with a hint of coconut
• Colorful and packed with black beans
• Aromatic with cumin and chili powder
• Can be served as a main course or side dish
• Perfect for a quick and easy weeknight meal

User Comments

• "This is one of my favorite dishes! The flavors are incredible."
• "I love how easy this is to make, and it's always a hit with my guests."
• "The coconut milk adds a unique twist to the classic rice and beans."
• "This is a great dish for a potluck or party. It's sure to please everyone."
• "I made this with brown rice and it was just as delicious."

Special Precautions and Tips

• If you don't have unsweetened coconut milk, you can use regular coconut milk and omit the sugar.
• You can use any type of beans you like in this dish. Kidney beans, pinto beans, or garbanzo beans would all work well.
• To make this dish gluten-free, use gluten-free rice.
• This dish can be made ahead of time and reheated when you're ready to serve.