Arroz Con Coco Recipe
This Arroz con coco recipe post has been long over due. I have been promising this particular recipe since September, but every time I would make it, I would just quickly throw it together for the kids (this is one of my go-to’s) and completely forget that I was supposed to take pictures of the process. But finally, I remembered!!
But growing up, my mom who is Panamanian, would make arroz con coco all the time. As I grew up and became a mom myself, this was a dish I wanted my kids to also grow up eating! So I asked my mom for a few tips, and started making it myself, and now I have my own version of it-which is different from my mom’s but equally as delicious- she agrees lol.
This dish can be paired with any meat some ensalada (salad) and sliced aguacate (avocado). But my favorite meat to pair it with is, creamy coconut chicken. I don’t have a recipe for this one up on the blog, but I will very soon. Make sure you follow me on Instagram where I will share recipe updates in my stories!
Arroz Con Coco//Coconut Rice
Arroz Con Coco
- 4 tbsp Coconut Oil
- 1/2 whole Sweet Onion
- 1 can black beans washed and rinsed
- 1 can Good & Gather Coconut Milk this one is my favorite and gives it the BEST flavor!
- 1 1/4 cup Chicken Stock
- 6 tsp Crushed Rosemary
- 2 tsp Coriander
- 4 tsp Oregano
- 6 tsp Thyme Leaves
- 2 packets Sazon Goya
- 1 tbsp Better than Bullion-Chicken
- 2 tbsp minced garlic
- 3 cups Jasmine Rice
- Set Stove on High, and add coconut oil to pan.
- Once coconut oil is melted, and hot, add onions and cook until translucent. Once onions are translucent and slightly browned, add minced garlic and chicken better than bullion. Cook for about 2 minutes.
- Add washed and strained black beans.
- Add coconut milk and chicken stock to the pan and stir. Little quick tip, the total amount of liquid that's being added to the pan is 3 cups. The canned coconut milk is ALMOST 2 cups, so add chicken stock to the measuring cup until it is at 2 cups. then the remaining cup of fluid to put you at 3 cups will be exclusively chicken stock. this part is a little confusing and hard to give you exact measurements of each the coconut milk and chicken stock.
- add in your seasoning (rosemary, thyme, oregano, coriander, and Sazon goya- this step can be done before you add in the fluid-so feel free to do this before or after.
- Once seasoning is mixed in, add in washed jasmine rice and stir until rice is completely covered. (the picture shown is before I stirred it)
- Set stove to medium-high simmer. So my stove is numbered low, 2,4,6,8, and high. I set mine just below 2. Let it cooked COVERED (do not open lid) for 20-25 minutes.
- After it's cooked, stir it around with a fork to get all the seasoning covering the rice (it tends to sit at the top when cooking) and then fluff with the fork. Let it sit for 5 minutes before serving. You can also turn off the stove.