Coconut milk is an essential ingredient in many Garifuna dishes, including this creamy take on rice and beans. This recipe first appeared in our November 2012 issue along with Betsy Andrews’s story Cassava Nation.
- 1⁄4 cup canola oil
- 5 cloves garlic, minced
- 1 small onion, minced
- 1 rib celery, minced
- 1⁄2 small red bell pepper, minced
- 2 1⁄2 cups long-grain white rice
- 1 1⁄2 tsp. ground cumin
- 1 tsp. freshly ground black pepper
- 1 tsp. sugar
- 3 1⁄2 cups coconut milk
- 2 cups chicken stock
- 2 (15-oz.) cans small dark red kidney beans, rinsed and drained
- 2 sprigs culantro or cilantro, chopped
- Kosher salt, to taste
- Heat oil in a 6-qt. saucepan over medium-high heat. Add garlic, onion, celery, and bell pepper; cook until soft, about 10 minutes. Add rice, cumin, black pepper, and sugar; cook for 1 minute. Add coconut milk and stock; boil. Reduce heat to medium-low, add beans and culantro, and season with salt; cook, covered and stirring occasionally, until rice is tender, about 30 minutes.