Gallo Pinto con Leche de Coco
2T vegetable oil
1 medium onion, diced
1 small red sweet pepper, diced
1 jalapeno, seeded and diced
3 cloves garlic, minced
1¼ c long grain white rice, soaked 20 minutes and drained until dry
1/8t dried thyme
¼ t ground black pepper
pinch chipotle pepper or cayenne pepper (optional)
¼ t dried oregano
¼ t turmeric
½ – ¾ t salt, or more to taste
1½ c water
1 – 13.5 can coconut milk
1 – 15oz. can small red beans, drained
In medium‐large heavy‐bottomed pot, heat oil over medium heat. Add onion and cook 5 minutes, stirring. Add peppers and cook 2 minutes. Add garlic and cook 1 minute. Add rice and cook 2 minutes, stirring constantly. Add spices (thyme through salt) and stir. Add water and coconut milk and stir well. Bring to a boil and stir in beans and return to a boil. Lower heat to low and simmer for 20 – 25 minutes, covered. Stir every 5 minutes to avoid sticking and add more water if needed to prevent it from drying out. This is more like risotto than a fluffy rice. When rice is finished cooking, stir one more time, scraping the bottom if necessary, cover and let sit for 10 minutes. Serve hot.
Guatamalan Rice and Beans With Coconut Milk
Guatamalan Rice and Beans With Coconut Milk
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