Brown Rice & Red Beans in Light Coconut Milk (Congris)
A Caribbean staple, this Red Beans & Rice recipe includes coconut milk, which gives the dish a creamy, flavorful finish.
2 cups uncooked brown rice
4 cups water
1 tablespoon extra-virgin olive oil
1 medium onion, diced
3 cloves garlic, minced
2 (16 oz.) cans red beans
1 (13 oz.) can light coconut milk
1/2 teaspoon dried thyme
Salt and pepper to taste
- Bring 2 cups of brown rice to a boil in 4 cups of water, and then simmer for 30 minutes.
- Heat oil in a separate pot. Add onion and sauté over medium-low heat until translucent. Add garlic and sauté until golden.
- When the rice is finished with its first cook, add the sautéed onions and garlic, beans, coconut milk, and thyme to the rice pot. Bring rice pot liquid to boil, then down to a simmer; cover and cook over low heat until most of coconut milk is absorbed. This should take about 15 minutes. The mixture should be moist but not liquid. Season with salt and pepper and serve.
► Cost Per Serving: $0.96
*All costs based on actual grocery store prices in January 2012. Prices may vary by location.