Coconut Rice with Red Beans and Scallions
By :Milk Street
instant pot rice
This flavorful, colorful side was inspired by resanbinsi, a rice and red bean dish from the Caribbean coast of Honduras and Nicaragua. We approximate the delicate sweetness and subtle richness of fresh coconut milk with a combination of coconut oil and coconut water; unrefined coconut oil lends the fullest flavor, but regular refined oil works, too. This is an excellent accompaniment to grilled seafood, chicken or pork, or turn it into dinner by topping the rice with fried eggs and offering lime wedges and hot sauce alongside.
instant pot rice
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Course Lunch, Main Course, Side Dish
Cuisine Modern
Difficulty Medium
Browse Category Rice & Pastas
Duration 1-2 hours
Diet Plant-Based, Vegetarian
Cooking Technique Pressure Cook, Slow Cook
Main Ingredient Canned Red Beans, Cilantro, Coconut Water, Garlic Cloves, Red Bell Pepper, Scallions, Sugar, White Rice
Keyword instant pot rice
Cook Time 50 minutes pressure cooking time
Servings
6 servings
Ingredients
  • 3 tbsp coconut oil melted, preferably unrefined
  • 1 1/2 cups long grain white rice rinsed and drained
  • 1 bunch scallions thinly sliced
  • 4 medium garlic cloves finely chopped
  • 1 small red bell pepper stemmed, seeded and chopped
  • 2 tbsp minced fresh cilantro stems
  • 1/2 cup chopped fresh cilantro leaves rese
  • 2 1/2 cups coconut water
  • 1 tsp ground cumin
  • 1 tsp white sugar
  • Kosher salt and ground black pepper
  • 15 1/2- oz can small red beans or kidney beans rinsed and drained
Course Lunch, Main Course, Side Dish
Cuisine Modern
Difficulty Medium
Browse Category Rice & Pastas
Duration 1-2 hours
Diet Plant-Based, Vegetarian
Cooking Technique Pressure Cook, Slow Cook
Main Ingredient Canned Red Beans, Cilantro, Coconut Water, Garlic Cloves, Red Bell Pepper, Scallions, Sugar, White Rice
Keyword instant pot rice
Cook Time 50 minutes pressure cooking time
Servings
6 servings
Ingredients
  • 3 tbsp coconut oil melted, preferably unrefined
  • 1 1/2 cups long grain white rice rinsed and drained
  • 1 bunch scallions thinly sliced
  • 4 medium garlic cloves finely chopped
  • 1 small red bell pepper stemmed, seeded and chopped
  • 2 tbsp minced fresh cilantro stems
  • 1/2 cup chopped fresh cilantro leaves rese
  • 2 1/2 cups coconut water
  • 1 tsp ground cumin
  • 1 tsp white sugar
  • Kosher salt and ground black pepper
  • 15 1/2- oz can small red beans or kidney beans rinsed and drained
instant pot rice
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. START: In a 6-quart Instant Pot, stir together the oil, rice, scallions, garlic, bell pepper and cilantro stems. Add the coconut water, cumin, sugar, 2 teaspoons salt and 1 teaspoon pepper. Stir to combine, then distribute the mixture in an even layer.
  2. Fast: Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; adjust the pressure level to Low. Set the cooking time for 10 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
    >br/> --OR--

    Slow: Select More/High Sauté and bring the mixture to a boil. Press Cancel, then lock the lid in place and move the pressure valve to Venting. Select Slow Cook and set the temperature to Less/Low. Set the cooking time for 2 to 2 1/2 hours; the rice is done when the liquid is absorbed and the grains are tender. Press Cancel, then carefully open the pot.
  3. FINISH: Using potholders, carefully remove the insert from the housing. Without fluffing the rice, scatter the beans over the surface, then drape a kitchen towel across the top and re-cover without locking the lid in place. Let stand for 10 minutes. Uncover and add the cilantro leaves, then fluff the rice, stirring in the beans and cilantro. Taste and season with salt and pepper.
Recipe Notes

Don’t substitute coconut milk for the coconut water. The richness of coconut milk—even light coconut milk—will result in a heavy, almost gummy texture. When cooking is done, don’t leave the inner pot in the housing. The residual heat had a tendency to overcook the grains; it’s best to remove the insert before allowing the rice to rest.

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