Monday, August 6, 2012

Red Beans and Coconut Rice Taquito

Did I mention I'm half latin? Its had a a big impact on my life in terms of food preferences. My mother (who oddly enough isnt the one whom my latin roots decend from) has alway cooked latin foods. Things she'd remember from her younger trips to Costa Rica. The other day we had been talking about latin dishes and she mentioned this jamacan coconut rice she loved so much and I thought to myself, self, that sounds delicious. So here is my take on red beans and coconut rice...



1 can Goya Lite Coconut milk
1 tbsp cilantro
1 lime
2 tbsp butter
1 cup Jasmine rice
pinch of salt
1 can red beans
1 package corn tortillas
1-2 cups vegetable oil (for frying)

Squeeze the juice from the lime and set aside. Zest the lime and set aside. Finely chop the cilanto. Shake the can of coconut milk and pour into a medium sauce pan. Add the butter and heat over medum-hi heat until the butter is melted. combine the lime juice, zest, and cilanto with the coconut milk and bring to a boil. Add the rice and bring back to a boil. Reduce heat to lo, cover, and simmer for 20 min, stirring occationally. Drain beans and rinse with cold water. Remove rice from heat, stir in beans, and cover. Let stand for 10 min.


In a deep skillet or cast iron pan (my fave) add oil and heat over medium heat. Warm tortillas so they are easire to wrap. Put approx. 3-4 spoonfulls in each tortilla and wrap tightly, no need to close the ends. Place in pan seam side down and fry in until golden, turning over once (about 2-3 min each side). Makes 12.

 I like mine with some mango salsa and sour cream. Enjoy!

1 comment:

  1. Yum! I have to try this it's easy and vegetarian!

    ReplyDelete