My trip to Costa Rica over winter vacation was relaxing and filled with rice and beans! Rice and beans are a staple dish there, and I really can't complain, I loved it! On the Caribbean coast of Costa Rica I was introduced to their version of rice and beans, and I fell in love. Anything with coconut I like. Adding coconut cream to the rice and beans gives this recipe a rich creamy taste that makes you want more and more. It's a good thing that rice and beans are so filling or else I just may not be able to stop eating them.
When my boyfriend and I returned home, we were still wanting to eat how we ate on our trip, so naturally we asked our Costa Rican friend and travel buddy for a good rice and beans recipe, and he gave us this one that is a traditional way of making Caribbean style rice and beans. It's a bit spicy, creamy, and just all around tasty and delicious. Whenever we make this it brings me back to our trip, and just that alone puts a smile on my face.
You can also try using brown rice, wild rice, black rice, or even quinoa instead of white rice if you'd like to make this recipe a bit healthier. I've stuck to the traditional white rice so far, but next time I make this I will be trying black rice or quinoa.
Yields: About 4-5 servings
- 1 cup white rice (substitute brown rice/quinoa)
- 2 TBSP olive oil
- 1 medium red onion (chopped)
- 1/2 spicy pepper (diced)
- 1 red pepper (chopped)
- 15 oz can black beans (rinsed)
- 5.4 oz. can of cream of coconut (if you use coconut milk it will not come out as sweet)
- 1 TBSP dried thyme
- Cashews and green onion as garnish (optional)
- Salt and pepper to taste
1. Cook rice according to the instructions on your package.
2. Heat up olive oil in pan on medium heat and cook red onion until transparent.
3. Add garlic, thyme, and spicy red pepper and cook for about 1-2 minutes, while stirring.
4. Add red pepper, black beans, and coconut cream to pan. Cook for 5 minutes then simmer.
5. Mix rice into coconut cream mixture. Serve with cashews and green onion. Enjoy!