Ingredients
SABORES MAGAZINE
COCONUT JASMINE RICE & BLACK BEANS
The combination of rice with beans is a favorite in many kitchens around the world, and that is why we have created this recipe inspired by traditional flavors: Coconut Jasmine Rice and Black Beans, with a tropical touch that will surprise everyone’ s palate. Easily prepare this recipe in a single pot with aromatic and fluffy GOYA ® Jasmine Rice, along with GOYA ® Coconut Milk and of course, rich and versatile GOYA ® Black Beans.
This delicious dish is perfect for dinner or lunch, and it is also vegetarian for those looking for this option. To serve, top with avocado and queso fresco, it is a delight. ¡ Buen provecho!
Ingredients
Total Time 1h 15m Prep Time: 20m Yields: 4 Servings
2 tbsp.: GOYA ® Extra Virgin Olive Oil 1 cup: diced carrots ½ cup: GOYA ® Sofrito 1 cup: GOYA ® Jasmine Rice 1 tbsp: GOYA ® Adobo All-Purpose Seasoning with Pepper
1 tsp.: GOYA ® Ground Cumin 1 can( 13.5 oz.): GOYA ® Coconut Milk 1 can( 15.5 oz.) GOYA ® Black Beans, drained and rinsed
1 Avocado, peeled, halved, pitted and sliced
1 cup GOYA ® Queso Fresco, drained and rinsed
Directions
Step 1 Into medium saucepan set over medium heat, add oil. Add carrots and sofrito; cook, stirring occasionally, for 3 to 5 minutes or until carrots are starting to soften. Stir in rice, adobo seasoning and cumin. Cook, stirring occasionally, for 2 to 3 minutes or until rice is well coated.
Step 2 Stir in coconut milk; bring to a boil. Stir in black beans. Reduce heat to low. Cover and cook, stirring occasionally, for 35 to 40 minutes or until rice is tender and has absorbed most of the liquid.
Step 3 Remove from heat. Let stand, covered, for 10 minutes. Fluff with fork.
Step 4 Divide rice mixture among 4 bowls. Top with avocado and queso fresco.
Note: For variation, top with GOYA ® Tostones – Fried Plantains.
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