Usuba
Rice with Red Beans and Coconut Milk
An aromatic dish with long-grain rice, red beans, and coconut milk. The rice is cooked with vegetable broth, ginger, and thyme, acquiring a rich flavor. Habanero peppers add a spicy kick, while lime provides freshness.
- Total
- 30 min
- Standard serving
- 486.3 g
Ingredients
Total 13- Yellow onion
19.5 g - Vegetable oil
7.5 ml≈ 1.5 tsp - Garlic
3 g≈ 1 clove - Long-grain rice
93.75 g≈ 1/2 cup - Salt
1.25 g≈ 1/4 tsp - Water
62.5 ml≈ 4 tbsp - Grated ginger
1.313 g≈ 1/4 tsp - Vegetable Broth
62.5 ml≈ 4 tbsp - Coconut milk
125 ml≈ 1/2 cup - Red Beansконсервированный · красный
105 g≈ 1/2 cup - Thymeсушеный
0.875 g≈ 2/3 sprig - Habanero pepper
3.75 g≈ 1/4 pcs - Lime
to taste
Instructions
- 1
Step 1
Heat the vegetable oil in a deep sauté pan over medium heat. Finely chop the onion and fry it for 4–5 minutes until golden brown.
- 2
Step 2
Add minced garlic and rice, mix well. Fry, stirring, for 2–3 minutes.
- 3
Step 3
Add grated ginger and salt. Pour in water, coconut milk and vegetable broth, stir.
Add canned beans, dried thyme, and a whole habanero pepper. Bring to a boil, reduce heat, and cover with a lid.
Cook for 15–20 minutes until the rice is tender.
- 4
Step 4
Remove from heat and leave covered for 10 minutes. Stir with a fork and remove the pepper. Optionally drizzle with lime juice.
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