1-2 hours6 servingsAmerican

Coconut Rice with Red Beans and Scallions

By Chistopher Kimball

6 servings

1-2 hours

Medium

Coconut Rice with Red Beans and Scallions

Recipe Details

Course: Lunch, Main Dishes, Side Dish

Difficulty: Medium

Total Time: 1-2 hours

Cooking Technique: Pressure Cook, Slow Cook

Cuisine: American

Diet: Plant-Based, Vegetarian

Yield: 6 servings

Ingredients

3 tbsp coconut oil
1 1/2 cups long grain white rice
1 bunch scallions
4 medium garlic cloves
1 small red bell pepper
2 tbsp minced fresh cilantro stems
1/2 cup chopped fresh cilantro leaves
2 1/2 cups coconut water
1 tsp ground cumin
1 tsp white sugar
Kosher salt and ground black pepper
15 1/2- oz can small red beans or kidney beans

This ﬂavorful, colorful side was inspired by resanbinsi, a rice and red bean dish from the Caribbean coast of Honduras and Nicaragua. We approximate the delicate sweetness and subtle richness of fresh coconut milk with a combination of coconut oil and coconut water; unreﬁned coconut oil lends the fullest ﬂavor, but regular reﬁned oil works, too. This is an excellent accompaniment to grilled seafood, chicken or pork, or turn it into dinner by topping the rice with fried eggs and offering lime wedges and hot sauce alongside.

INSTRUCTIONS

START: In a 6-quart Instant Pot, stir together the oil, rice, scallions, garlic, bell pepper and cilantro stems. Add the coconut water, cumin, sugar, 2 teaspoons salt and 1 teaspoon pepper. Stir to combine, then distribute the mixture in an even layer.
Fast: Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; adjust the pressure level to Low. Set the cooking time for 10 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
>br/>--OR--

Slow: Select More/High Sauté and bring the mixture to a boil. Press Cancel, then lock the lid in place and move the pressure valve to Venting. Select Slow Cook and set the temperature to Less/Low. Set the cooking time for 2 to 2 1/2 hours; the rice is done when the liquid is absorbed and the grains are tender. Press Cancel, then carefully open the pot.
FINISH: Using potholders, carefully remove the insert from the housing. Without ﬂuffing the rice, scatter the beans over the surface, then drape a kitchen towel across the top and re-cover without locking the lid in place. Let stand for 10 minutes. Uncover and add the cilantro leaves, then ﬂuff the rice, stirring in the beans and cilantro. Taste and season with salt and pepper.

Notes

Don’t substitute coconut milk for the coconut water. The richness of coconut milk—even light coconut milk—will result in a heavy, almost gummy texture. When cooking is done, don’t leave the inner pot in the housing. The residual heat had a tendency to overcook the grains; it’s best to remove the insert before allowing the rice to rest.

Share:

About the chef

Christopher Kimball

Christopher Kimball is the founder of Milk Street, a multimedia cooking enterprise that includes a magazine, television show, and online cooking school. Prior to this, he co-founded America’s Test Kitchen and was a prominent figure in its TV shows and publications. Known for his dedication to accessible, globally inspired cooking, Kimball’s career centers on demystifying complex culinary techniques for home cooks. With decades of experience, he continues to influence the food world with his signature blend of culinary education and exploration.

View All Chistopher's Recipes