Guatemalan Rice & Beans with Coconut Milk

Coconut milk makes this rice and red bean dish delicious, creamy and subtly sweet, while red pepper and garlic balance out the sweetness. A vegan recipe, this dish can be served as a delicious side or a small meal, with plant-based protein from the red beans.

This recipe comes to us from Goya.

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Prep time: 10 minutes

Total time:  40 minutes

Serves 4

Ingredients:

• 1 tbsp. Goya corn oil (or similar)
• 1/4 cup onion, diced
• 1/2 cup red bell pepper, diced
• 1 tsp Goya minced garlic or 2 cloves fresh garlic, minced
• 1 1/2 cups Canilla long grain rice (or similar)
• 1 1/12 cups water
• 1 can (13.5 oz.) Goya coconut milk (or similar)
• 1/8 tsp. thyme leaf
• 1 packet Goya Sazón without annatto (or similar)
• 1 tsp. Goya Adobo with pepper (or similar)
• 1 can (15.5 oz) Goya red beans (or similar)

Directions:

1. In saucepan, heat oil on medium. Stir in onion, pepper and garlic and cook, stirring often, for 5 minutes.

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.

3. When rice is tender, remove from heat, fluff with a fork, cover and let rice sit for 5 minutes. Serve and enjoy.