Rice with beans and coconut

Name: Rice with beans and coconut
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: Mozambique
Ingredients: 🍚 300 g long-grain rice, rinsed; 🫘 250 g cooked beans, drained and rinsed; 🥥 300 ml coconut milk; 💧 350 ml water, adjust for the rice; 🧅 1 finely chopped onion; 🧄 2 garlic cloves; 🍅 2 ripe tomatoes, diced; 🫗 1 tbsp oil; 🧂 Moderate salt, pepper and 🌶️ optional piri-piri; 🍋 1 lime and 🌿 optional coriander

🍚🫘 Rice and beans bound with mild coconut milk, inspired by family-style mucapata.

Ingredients

🍚 300 g long-grain rice, rinsed
🫘 250 g cooked beans, drained and rinsed
🥥 300 ml coconut milk
💧 350 ml water, adjust for the rice
🧅 1 finely chopped onion; 🧄 2 garlic cloves
🍅 2 ripe tomatoes, diced
🫗 1 tbsp oil
🧂 Moderate salt, pepper and 🌶️ optional piri-piri
🍋 1 lime and 🌿 optional coriander

Preparation

1️⃣ Rinse rice until the water is nearly clear and drain. If using canned beans, rinse away the canning liquid.

2️⃣ Heat oil in a pot. Soften onion for 5 minutes, add garlic and cook 1 minute without browning.

3️⃣ Add tomatoes and cook 6–8 minutes until softened. Stir in beans and coconut milk.

4️⃣ Add water, rice, pepper and a little salt. Bring to a simmer, cover and cook on low for 18–22 minutes.

5️⃣ Check rice after 18 minutes. If still firm and the bottom is dry, add 2–3 tbsp hot water, cover and cook a little longer.

6️⃣ Turn off heat and rest covered for 10 minutes, then fluff gently. Taste, adjust salt and finish with lime and coriander; serve piri-piri separately.