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Arroz habichuelas con coco

Arroz y habichuelas con coco (Coconut rice and beans)

Denise Santa Maria
This vegan, Arroz y habichuelas con coco (Coconut rice and beans) dish is packed with flavor and aromatics, which leave you fully satisfied instantly. The coconut and garlic transport you back to the Caribbean just with one bite. Indulge, as this recipe is plant-based with zero additives.
5 from 2 votes
Prep Time 5 mins
Cook Time 35 mins
Course Main Course
Cuisine Latin
Servings 4 people

Equipment

  • Medium pot with lid

Ingredients
  

  • 2 Medium onions
  • 5 Fresh garlic cloves (peeled & chopped)
  • 2 Tsp Granulated garlic
  • 1 Tsp Smoked Paprika (Regular paprika works well too)
  • ½ Tsp Ground black pepper
  • ½ Tsp Cumin
  • 1 Tsp Onion powder
  • 1 Tsp celery salt
  • 1 TBSP Salt
  • 1 Vegetable stock cube
  • ¼ cup Coconut oil (Substitute with any cooking oil)
  • 1 Cup Frozen shredded coconut (Fresh coconut will work if the excess water is removed)
  • 1 400g can Drained Red kidney beans
  • 1 small bunch Cilantro (Tied with a rubber band or twine)
  • 3 ½ cups long grain Rice
  • 2 cups Hot water
  • 1 400g Coconut milk

Instructions
 

  • On medium heat, add oil to the pot. 
  • Once the oil is warm, add onion and fresh garlic to sauté until translucent (about 5 mins). 
  • Add granulated garlic, paprika, black pepper, cumin, onion powder, celery salt, and salt, to the pot. Mix until the spices are warmed through. 
  • Add the shredded coconut and mix. Let the coconut mixture simmer for about 5 minutes until the garlic and coconut start to turn brown.  
  • Add red kidney beans, & mix well.
  • Add rice. Mix until fully combined and let the mixture warm through for about 3 minutes.  
  • In a small bowl, add the vegetable stock cube to the hot water. Then add the hot water to the pot. 
  • Add the cilantro bunch, then mix. Leave the heat on medium-high, uncovered, and let the rice simmer until the water evaporates completely. ***Do not mix while evaporating.  
  • Add the coconut milk and mix well. Let the rice simmer again until the coconut milk evaporates completely. ***Do not mix while evaporating. 
  • Mix the rice thoroughly one last time, cover pot, and reduce heat to low. Rice should cook on low for about 25 mins. ***Do not open the pot before this as the steam will rush out. 
  • After 25 mins uncover the pot. The rice should be fluffy with a beautiful color. Give it a good mix. Pull out the cilantro bunch and toss...And that’s it! ENJOY! 
    coconut rice and beans

Notes

Serve with a simple green salad. Or Serve with my vegan pernil aka jackfruit pulled "porc", and some ensalada de papa for an extra special treat!!!  Check soon for these new recipes!
Want to make it even healthier? Use 2 cups of brown rice and 1 ½ cups of white rice instead. Also increase the hot water to 3 ½ cups .
Tips I've picked up along the way 
  • Running onions through some warm water before chopping keeps the tears away. 
  • Always warm up spices to bring out the aromatics and flavors more. 
  • Adding rice before any liquids allows for the rice to soak up the spices better. 
  • Over mixing rice leads to sticky rice, we DON’T want that.  
  • Tying herbs together or using a cheesecloth pouch helps you pick them out easier later.  
 
Keyword arroz, beans, caribbean, coco, coconut, habichuelas, latin, plant-based, rice, vegan