Arroz de Coco Cubano & Frijoles Negros – Cuban Coconut Rice & Black Beans

Filed in Gather Food Essential by on March 1, 2012 0 Comments

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

About the Author ()

Viet Nam vet with the usual baggage but mine is now packed away. Public health specialist & medical anthropologist have worked all over the globe, most recent work since 1988 in the former Soviet Union (now the CIS/NIS) & based out of Flo

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