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Make this tasty Coconut Milk Rice with Red Beans dish, a favorite in Guatemala! Its great flavor and creamy texture comes from GOYA® Coconut Milk, which permeates the smooth GOYA® Small Kidney Beans and fluffy white rice. Cook everything with bell peppers, garlic, onions, and Latin spices. Add it to your menu and see how it quickly becomes your favorite dish.
Ingredients
1 tbsp.
GOYA® Corn Oil
¼ cup
onion, diced
¼ cup
red bell pepper, diced
1 tsp.
GOYA® Minced Garlic or 2 cloves fresh garlic, minced
1½ cups
water
1 can (13.5 oz.)
GOYA® Coconut Milk
⅛ tsp.
thyme leaf
1 can (15.5 oz.)
GOYA® Small Red Beans or GOYA® Central American Red Beans, drained and rinsed
Directions
Step 1
In saucepan, heat oil on medium. Stir in onion, pepper and garlic and cook, stirring often, for 5 minutes.
Step 2
Add rice and cook for 2 minutes stirring constantly. Stir in water. Stir in coconut milk, thyme, Sazon, and Adobo and bring to a broil. Stir in beans and return to a boil. Cover and lower heat to low. Simmer for 25 minutes. Stir every 5 or 10 minutes to avoid sticking.
Step 3
When rice is tender, remove from heat, fluff with a fork, cover and let rice sit for 5 minutes. Serve with desired main course.
New from Goya
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