One of my very favorite meals on my site is Guatemalan Chicken in Coconut Milk, Pollo en Leche de Coco. It’s the perfect thing for a cold, winter day – fast and easy and flavor for days! In the past, I’ve served it with plain rice instead of how I first had it, with Guatemalan Rice & Beans.
Pollo en Leche de Coco – Guatemalan Chicken in Coconut Milk with Rice & Beans (note the Escabeche as a garnish)
And though I love that Guatemalan Chicken in Coconut Milk over the simple rice (it would be good over anything), it always nagged at me that I hadn’t made the Guatemalan Rice & Beans to go with it!
About Guatemalan Rice & Beans:
That ends today. Life’s too short for little regrets, and life is def too short not to make Guatemalan Rice & Beans! Especially with the chicken dish. Guys, both of these dishes are a must-make in my book!
To make it even easier, this is a shortcut recipe using canned beans, but it tastes so much like the version I had at a restaurant in South Dakota when I was helping the folks out. What are the odds I’d fall in love with, or even find, Guatemalan food there!
Just like at the restaurant, these Guatemalan Rice & Beans are so creamy and delish – the coconut flavor does come through just a tiny bit, grounded by the cumin and pepper. It’s not hot, at least this version isn’t, although I like to put an optional smidge of jalapeno in it.
Guatemalan Rice & Beans
Making Guatemalan Rice & Beans:
It takes very little time or effort to get this simple side on the table, thanks to using a canned version of beans rather than soaking and cooking a potful. This is very doable, even on a weeknight.
Start with sauteed onion and garlic, add in a few spices (the sugar is an oddity, but trust me on that!), then add the quickly rinsed and drained rice. Let the rice cook for a minute or two, while stirring, just until the edges of the rice grains become slightly translucent..
About the beans:
- You might be familiar with this: usually, with canned beans, there’s some separation of the liquid; at the top, it’s pretty clear, and at the bottom, it becomes darker and thicker.
- Drain off any of the clear liquid and discard it. Use the beans and any of the dark liquid in the can, scraping any residue from the bottom of the can right into the pot.
About the liquid:
- The remainder of the liquid for the rice is a combo of canned coconut milk and chicken stock. The proportions of coconut milk to chicken stock aren’t set in stone. (I actually used what coconut milk I had left from making the chicken. If you have a full can of coconut milk, though, even better.
- Cans of coconut milk can vary in size a bit. The best way to get the 3 cups of liquid needed for the rice is to add the coconut milk to a large measuring cup, then add enough chicken stock to get to the 3 cup mark.
- For the stock, I recommend using a powdered chicken bouillon, preferably Knorr’s. I swear that’s what makes the Guatemalan Rice & Beans taste like the restaurant version.
Pay Attention to the Cooking Method:
It’s all detailed in the recipe, but this rice is richer and the liquid thicker than most rice dishes. Stir as directed so the rice doesn’t scorch or stick to the bottom of the pan; the stirring also makes the rice creamier.
To serve:
Line a small portion-sized bowl (a custard cup or measuring cup works well) with plastic wrap, pack in the cooked rice, then turn over onto the serving dish. Lift the dish and plastic wrap off carefully, leaving behind a beautiful little pile of rice.
Guatemalan Rice & Beans
Saving Money on Groceries:
What you pay for groceries depends not only on WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Use these sales not just for your holiday, but to stock up at a low for the coming weeks to months.
- Take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality; be selective.
The best way to save money on this or any recipe is to have a well-stocked pantry, fridge, and freezer full of sale-priced items.
Coconut Milk:
Varies in price and quality. Look for full-fat with no stabilizers or gums.
- At the grocery, compare pricing in the Asian, Indian, and Latin American aisles. Check the discount bins. Stores serving diverse population areas usually sell for less. (The same day Target sold coconut milk in the burbs for $3.19, it was $1.99 in the city.)
- Check Markets and discount stores. At the grocery, it was $3.49 a can, the Asian market, $1.29, and Lidl $1.00 a can.
- Stock up at rock bottom; dates have little meaning; coconut milk keeps for years, properly stored in a cool, dark cupboard. Separation is normal.
Rice:
- Basic white rice is always cheap; look for the largest bag you’ll use in a reasonable time, but know expiration dates have little value.
- Check the Rice/Pasta aisle, the Mexican Aisle, and the Asian aisle (or markets) as well as discount stores or buyers clubs. Always compare price per pound.
Canned Beans:
- Canned beans are pricier than dried, but won’t break the bank. For comparison, one pound dried is almost the equivalent of three cans.
- Check for great pricing in the ethnic aisles of the grocery store, as well as the vegetable aisle. Discount stores have great pricing but limited selection.
- Watch for sales in late summer to fall when the warehouses are full and around any holiday where ham is often featured.
Guatemalan Rice & Beans
Guatemalan Rice & Beans
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 to 6 servings 1x
- Category: Side
- Cuisine: Guatemalen
Ingredients
- 2 tablespoons oil
- 1 small onion, minced
- 2 cloves garlic, smashed and minced
- 3/4 teaspoon cumin
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 1/4 cup rice, quickly rinsed
- 3 cups total coconut milk + chicken stock (Add coconut milk to a measuring cup, fill to the 2 cup mark with chicken stock, then add another cup of chicken stock
- 1 can (about 15 ounces) small red beans, excess clear liquid drained off, the thicker dark liquid saved
Instructions
Heat oil in a saucepan over medium-high heat. Add onion and saute until translucent, then the garlic. Cook for a minute or until garlic is fragrant. Add in cumin and pepper and stir in over heat for just a minute. Add in the sugar, salt, and rice, stirring. Continue to stir until the edges of the rice are just becoming translucent, about 2 minutes.
Immediately add coconut milk and stock. Bring to a boil and reduce to a slow simmer, uncovered. Cook for about five minutes, stirring now and then, then add the beans along with any of the thick liquid in the can. Add the lid and turn down the heat, adjusting if necessary to maintain a low simmer until rice is done and tender, stirring every now and then, about 10 minutes.
Turn off heat, remove the lid, fluff rice (it should be thick and moist), and replace lid; let sit for five minutes off heat before serving. Taste and adjust seasonings.
Notes:
- If you have on hand and like a little bit more zip, saute a bit of finely minced jalapeno with the onions.
- Add extra liquid if needed while cooking.
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I’ll be sharing Guatemalan Rice & Beans at Fiesta Friday #264.
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