Although I have to admit that I didn’t know who or what “Happiness Stan” is (was?) until I watched the video on the “About” page, I have thoroughly enjoyed reading this British blogger’s witty musings on the challenges of cooking for his family, each of whom have differing culinary tastes. How could you help but like a fellow blogger who has a category tag exclusively for bacon?! Since I first read the post that inspired this recipe a few weeks back, I’ve been smelling the phantom aroma of coconut infused rice wafting through the kitchen. The amount of cooking time and liquid required will vary depending on the type of rice you choose to use.
coconut red beans and rice (adapted from Happiness Stan Lives)
1 cup of brown basmati rice
1 14-ounce can light coconut milk (I use Trader Joe’s brand), PLUS added water to equal 2 1/2 cups
1 15-ounce can red kidney beans, drained and rinsed
2 red chilis
1/2 cup fresh mango, peeled and cubed
2 Tbsp chopped fresh cilantro
2 Tbsp chopped fresh chives
1/2 medium red onion, chopped
3 Tbsp cider vinegar
1/3 cup raw cashews
1/3 cup unsweetened coconut flakes
salt and pepper to taste
Add coconut milk and water to a medium saucepan with a tight-fitting lid. Over medium heat, bring to a low simmer. Stir in rice and add chilies. Reduce heat to low and cover. Cook until rice is tender and liquid is absorbed (for brown rice, about 40-45 minutes). Meanwhile, toss onions with vinegar in a small bowl. Remove chilies from rice and transfer rice to a large bowl. Chop the chilies and add back into rice, discarding the stems. Next add beans, onions, herbs, and mango to the rice and stir to incorporate. Add salt and pepper to taste. Squeeze juice of 1/2 lime over rice mixture.
In a dry small skillet over low heat, toast the cashews and coconut until light golden in color, shaking the pan often to prevent burning. Add nuts and coconut flakes to top of rice and serve.