Gallo Pinto con Leche de Coco (Guatemalan Rice and Beans with Coconut Milk)

Serves     4 – 6


2T vegetable oil
1 medium onion, diced
1 small red sweet pepper, diced
1 jalapeno, seeded and diced
3 cloves garlic, minced
1¼ c long grain white rice, soaked 20 minutes and drained until dry
1/8t dried thyme
¼ t ground black pepper
pinch chipotle pepper or cayenne pepper (optional)
¼ t dried oregano
¼ t turmeric
½ – ¾ t salt, or more to taste
1½ c water
1 – 13.5 can coconut milk
1 – 15oz. can small red beans, drained


In medium‐large heavy‐bottomed pot, heat oil over medium heat. Add onion and cook 5 minutes,
stirring. Add peppers and cook 2 minutes. Add garlic and cook 1 minute. Add rice and cook 2 minutes,
stirring constantly. Add spices (thyme through salt) and stir. Add water and coconut milk and stir well.
Bring to a boil and stir in beans and return to a boil. Lower heat to low and simmer for 20 – 25 minutes,
covered. Stir every 5 minutes to avoid sticking and add more water if needed to prevent it from drying
out. This is more like risotto than a fluffy rice. When rice is finished cooking, stir one more time, scraping
the bottom if necessary, cover and let sit for 10 minutes. Serve hot.


Notes and Instructions