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Coconut Rice with Red Beans and Scallions
This flavorful, colorful side was inspired by resanbinsi, a rice and red bean dish that hails from the Caribbean coast of Honduras and Nicaragua. We approximate the delicate sweetness and subtle richness of fresh coconut milk with a combination of coconut oil and coconut water; unrefined coconut oil lends the fullest flavor, but regular refined oil works, too. This is an excellent accompaniment to grilled seafood, chicken or pork, or turn it into dinner by topping the rice with fried eggs and offering lime wedges and hot sauce alongside.
6
Servings
Tip
Don't substitute coconut milk for the coconut water. The richness of coconut milk—even light coconut milk—will result in a heavy, almost gummy texture. When cooking is done, don't leave the inner pot in the housing. In this case, the residual heat had a tendency to overcook the grains; it's best to remove the insert before allowing the rice to rest.
FAST: 50 minutes
Slow: 2¾ to 3¼ hours
15 minutes active
Ingredients
-
3
tablespoons coconut oil (preferably unrefined), melted
-
1½
cups long-grain white rice, rinsed and drained
Directions
-
01In a 6-quart Instant Pot, stir together the oil, rice, scallions, garlic, bell pepper and cilantro stems. Add the coconut water, cumin, sugar, 2 teaspoons salt and 1 teaspoon pepper. Stir, then distribute in an even layer.
