Coconut Rice with Beans and Scallions

serves 6

Active time: 15 minutes – Start to finish: 50min

This Instant Pot recipe for coconut rice is from Christopher Kimball’s Milk Street Fast and Slow . It’s a perfect side for Caribbean or jerk seasoned chicken or pork. I paired this with Milk Street’s Jerk-Spiced Chicken and Pineapple Traybake. The recipe calls for small red beans, or kidney beans. I used kidney beans the first time that I made this coconut rice and everyone agreed that they were too big. I’m thinking of swapping in black beans next time. The cumin and cilantro will blend perfectly with the black beans and the coconut.

Ingredients

  • 3 TBL coconut oil (preferably unrefined for fullest flavor), melted It comes in a mason-like jar and is the consistency of Crisco
  • cups long-grained white rice, rinsed and drained
  • 1 bunch scallions, thinly sliced
  • 4 medium garlic cloves, finely chopped
  • 1 small red bell pepper, stemmed, seeded and chopped
  • 2 TBL minced fresh cilantro stems, plus ½ cup chopped fresh cilantro leaves, reserved separately
  • cups coconut water do NOT use coconut milk
  • 1 tsp ground cumin
  • 1 tsp white sugar
  • Kosher salt and ground black pepper
  • 15½-ounce can small red beans, or kidney beans, rinsed and drained I used kidney beans and thought that they were “too much” bean; definitely go smaller

note: Milk Street suggests making a meal of this by topping the rice with fried eggs and serve with lime wedges and/or hot sauce for additional seasoning.

Directions

  • START
    • In a 6-quart Instant Pot, stir together the oil, rice, scallions, garlic, red bell pepper and cilantro stems
    • Add the coconut water, cumin, sugar, 2 tsp salt and 1 tsp black pepper
    • Stir to combine, then distribute the mixture in an even layer
  • Lock the lid in place and move the pressure valve to Sealing (mine does this automatically)
  • Select Pressure Cook or Manual; make sure the pressure level is set to LOW.
  • Set the cooking time for 10 minutes
  • When pressure cooking is complete, quick-release the steam by moving the pressure value to Venting (mine has an auto release button)
  • Press Cancel, then carefully open the pot
  • Let cool for 5 minutes
  • 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
Recommended products
Here’s a link for ordering Milk Street Fast and Slow on Amazon. I gave the book a complete read through the day it arrived. Christopher does a fantastic job at explaining all the tricks to using an Instant Pot that I have yet to read anywhere else.
I purchased the Instant Pot Duo Plus from Amazon in early December 2020. With all the cooking I’m doing now, I was looking for ways to create yummy meals that didn’t require as much supervision so that I could chill more in the evenings.
This lid for the Instant Pot has come in handy for a few recipes, this is one of them!
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