Caribbean Coconut Rice with Red Kidney Beans

4.9, 143 reviews

Advance Vishu and Easter wishes...

Recipe Details  
4.9, 143 reviews

Posted by
Posted on 22, Feb 2015
Serving 6-8 people
Ready in 45-50 minutes
Post Views 2.8 K views
Post Rating 4.90 out of 5 , from 143 reviews
Courtesy Recipe & Photograph shared by my brother Jaisey.
Click here to view the recipe in Malayalam - Opens new tab.
  • Long grain Basmati Rice - 3 cup
  • Kidney Beans - 250 Gms
  • Thinly sliced Onion - 1 cup
  • Chopped Garlic - 2-3 cloves
  • Nutmeg powder - 1 Teaspoon
  • Coconut milk - 2 cup
  • Coconut oil - 2-3 Tablespoon
  • Water - 2 ½ cup approx( adjust the water according to the rice which you have taken)
  • Salt to taste
  1. Wash the rice thoroughly and drain the water completely. Set aside.
  2. Wash and cook red kidney beans with little salt and required amount of water. Drain the water and set aside.
  3. Heat coconut oil in a pan, add in the sliced onion, chopped garlic and saute till slightly golden in color.
  4. Add in the rice and saute for 5-7 minutes on medium heat.
  5. Pour coconut milk and combine well. Add in the nutmeg powder, salt and mix well.
  6. Pour water and combine well. Check for salt. Set heat to lowest setting. Cover the pan with a tight lid and cook for 20-25 minutes on very low heat.
  7. Once the rice is cooked well and water content evaporates completely, add in the cooked red kidney beans and mix well.
  8. Serve warm.
4.9, 143 reviews

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