Arroz de Coco Cubano & Frijoles Negros – Cuban Coconut Rice & Black Beans
Categories: Cuban, Hidpanic, Ethnic, Caribbean, Grain, Vegetable, Side dish
Yield: 6 servings
1 tb Butter
1/2 ea Shallot minced
1 c Uncooked white rice
3/4 c Coconut milk
1 c Water
1/3 ts Nutmeg ground
1 ea 15 oz can black beans rinsed & drained
Melt butter in a small saucepan over med-heat.
Stir in shallot then cook until shallot is soft & translucent.
Add rice then stir until coated with butter.
Pour in coconut milk then water.
Season with nutmeg.
Bring to a boil over high-heat.
Reduce heat to med-low, cover then simmer until all liquid has been absorbed & rice is tender.
Stir in black beans then cook for 2-3 mins. hot.
ORIGIN: Edie Montero, Tampa-FL, circa 1991