Name: Crispy Coconut Rice and Beans with Tropical Fruit
Total time: 45 min
Yield: Serves 4
Cuisine: Caribbean
Ingredients: 1 cup long-grain white rice, rinsed; 1 cup water; 2⁄3 cup canned coconut milk; 1 teaspoon table salt, divided; 3 tablespoons vegetable oil; 3 tablespoons lime juice; 1 tablespoon packed brown sugar; 1 tablespoon soy sauce; 1 teaspoon ground allspice; 2 cups thinly sliced red or green cabbage; 2 cups 1⁄2-inch papaya pieces; 2 cups 1⁄2-inch mango pieces; 1 (15-ounce) can pigeon peas, rinsed; 1 cup fresh cilantro leaves; ½ red onion, chopped fine; 1 serrano chile, stemmed and sliced thin; ½ cup unsweetened flaked coconut (optional)

Why This Recipe Works

In the Dominican Republic, as in many cultures, the most cherished part of a pot of rice is the crispy layer that sticks to the bottom. This salad features a coconut-scented skillet full of that crunchy, chewy rice. Add pigeon peas (a Caribbean staple), chunks of fruit, and colorful red cabbage, and you get a textural symphony of tropical flavor.

Before You Begin

Give the can of coconut milk a good shake before opening; this will make it easier to measure. You can substitute black-eyed peas, pinto beans, or any bean for the pigeon peas. To tone down the spiciness, remove the seeds from the serrano chile or omit it altogether. You can use coleslaw mix in place of the cabbage. If you can’t find ripe papaya, use pineapple chunks, cut cantaloupe, or even halved cherry tomatoes.

Instructions

Bring 1 cup rinsed long-grain white rice, 1 cup water, ⅔ cup canned coconut milk, and ½ teaspoon table salt to boil in 12-inch nonstick skillet over high heat. Reduce heat to low, cover, and simmer until all liquid has been absorbed, 18 to 20 minutes, adjusting heat as needed to maintain bare simmer.

Uncover and drizzle 3 tablespoons vegetable oil around edge of skillet. Increase heat to medium-high and cook, undisturbed, until rice is lightly browned and crisp on bottom and makes continuous popping sounds, about 4 minutes. With large spatula, flip rice in sections and compress in skillet, trying to keep clumps intact. Cook until lightly brown and crisp on second side, about 4 minutes. Transfer rice to large plate and cool for 10 minutes.

Whisk 3 tablespoons lime juice, 1 tablespoon packed brown sugar, 1 tablespoon soy sauce, 1 teaspoon ground allspice, and remaining ½ teaspoon salt together in large bowl. Add 2 cups thinly sliced red cabbage, 2 cups ½-inch papaya pieces, 2 cups ½-inch mango pieces, 1 rinsed can pigeon peas, 1 cup fresh cilantro leaves, ½ finely chopped red onion, 1 thinly sliced serrano chile, and rice and gently toss to combine. Sprinkle with ½ cup unsweetened flaked coconut, if using, and serve.