Country: Dominican Republic Servings: Serves 6

Ingredients

• long grain rice – 2 cups / 400 g
• canned red kidney beans – 1 can / 15 oz
• coconut milk – 1 cup / 240 ml
• water – 2 cups / 480 ml
• olive oil – 3 tablespoons
• red bell pepper, diced – 1 medium
• onion, finely chopped – 1 medium
• garlic cloves, minced – 3 cloves
• chicken bouillon cube – 1
• fresh cilantro, chopped – 1/4 cup / 15 g
• oregano – 1 teaspoon
• salt – 1 teaspoon
• black pepper – 1/2 teaspoon

Instructions

1. Rinse the rice under cold water until the water runs clear.
2. In a large pot, heat olive oil over medium heat. Add the onion, garlic, and red bell pepper, sautéing until softened.
3. Add the rinsed rice to the pot and stir to coat with the oil and vegetables.
4. Pour in the coconut milk, water, and canned red kidney beans (including the liquid).
5. Add the chicken bouillon cube, cilantro, oregano, salt, and black pepper. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low, covering the pot with a tight-fitting lid.
7. Simmer for about 20 minutes, or until the rice is tender and has absorbed all the liquid.
8. Fluff the rice with a fork before serving.

Substitutions

• canned red kidney beans -> black beans or pinto beans
• coconut milk -> chicken or vegetable broth
• olive oil -> vegetable oil

Enhancements in the Next Evolution

• Add a diced green bell pepper for additional color and flavor complexity.
• Incorporate a pinch of cumin for a subtle earthy undertone.
• Top with thinly sliced scallions or fresh avocado for freshness.