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Rice and Beans from Trinidad
Spicy Coconut Rice with Red Kidney BeansFrom Port of Spain, the capital of sunny Trinidad, comes a vibrant, one-pot rice and beans recipe that will keep family and friends coming back for more! Simmer long grain rice in a tantalizing blend of GOYA® Coconut Milk spiked with chile pepper and garlic. Stir in GOYA® Red Kidney Beans and authentic Latin seasonings, and this very special dish of rice and beans is off the stove and into your family’s hearts in just over 30 minutes!
Prep time: 10 min.
Total time: 35 min.
2 cans (13.5 oz. each) GOYA® Coconut Milk
2 scallions, thinly sliced
2 packets GOYA® Powdered Beef Bouillon
1 whole hot pepper, like jalapeño or Serrano
½ tsp. GOYA® Minced Garlic, or 1 clove garlic, finely chopped
2 cups dry CANILLA® Extra Long Grain Rice
2 cans (15.5 oz. each) GOYA® Red Kidney Beans, drained, reserving ½ cup liquid
1 packet Sazón GOYA® with Coriander and Annatto
|1.||In medium saucepan over medium-high heat, bring coconut milk, scallions, bouillon, hot pepper and garlic to boil. Add rice; return to boil. Lower heat to medium low. Cook, covered, until rice is tender and milk is absorbed, about 20 minutes.|
|2.||Stir in beans, reserved bean liquid and Sazón. Cook, stirring occasionally, until liquid is absorbed and beans are heated through, about 5 minutes more. Gently stir to combine. Serve warm.|