Arroz Congri with Kidney Beans and Coconut Milk by Chef Bren Herrera
Written by
New Soul Kitchen
Published on
October 3, 2020
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Source: CLEO TV
Ingredients
¼ cup vegetable oil
1 medium yellow onion, diced
1 green bell pepper, diced
5 garlic cloves, finely pressed + 3 mashed
1 bay leaf
2 cups dry light or dark kidney beans picked through, rinsed, soaked overnight
2 ½ cups chicken broth
2 cups coconut milk
1 ½ cups white long grain rice
1 teaspoon kosher salt
Cracked black pepper
1 tablespoon olive oil
Instructions
In a large sauce pot or dutch oven heat oil over medium high heat.
Begin to sauté the onion, green pepper, and garlic until onions are translucent about 5 to 6 minutes.
Add the bayleaf and beans into the pot and cover with 2 cups chicken broth and 1 cup coconut milk.
Season with salt and cracked black pepper and stir to combine.
Cover the pot and cook over medium heat for about 45 minutes to 1 hour.
Add in the rice, 1 cup coconut milk and ½ cup chicken stock (if needed) and stir to combine. Cover the pot and cook until the rice is tender and has absorbed the liquid about 20- 30 minutes. Take the lid off the rice and let sit for about 10 minutes before fluffing if desired.
Drizzle on 1 tablespoon olive oil. Gently separate rice grains using a fork, working your way to the bottom of the pot.
