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FAST: 50 minutes
Slow: 2¾ to 3¼ hours 15 minutes active
This flavorful, colorful side was inspired by resanbinsi, a rice and red bean dish that hails from the Caribbean coast of Honduras and Nicaragua. We approximate the delicate sweetness and subtle richness of fresh coconut milk with a combination of coconut oil and coconut water; unrefined coconut oil lends the fullest flavor, but regular refined oil works, too. This is an excellent accompaniment to grilled seafood, chicken or pork, or turn it into dinner by topping the rice with fried eggs and offering lime wedges and hot sauce alongside.
tablespoons coconut oil (preferably unrefined), melted
cups long-grain white rice, rinsed and drained
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