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super easy swahili rice and beans (wali maharage)

Zermatter3 avatar
Recipe by
Caroline Mgawe
@Zermatter3
Zermatt, Wallis

We lived in Zanzibar, Africa, for a few years. We live in Switzerland now, but I still make this every week. It's a firm favourite of the whole family! It is super easy to make. If you have left-over rice, it is super quick too! And everyone eats all their vegetables. It easily combines with whatever piece of meat, chicken or fish you have in mind (my family likes roast chicken with it). I always serve some spinach in coconut milk with it (fresh spinach leaves in wide pan on low heat, add 1/4 cup coconut milk, done in minutes).

yield 3 serving(s)
prep time 5 Min
cook time 10 Min
method Stove Top

Ingredients For super easy swahili rice and beans (wali maharage)

  • 3 c
    whole-grain rice (cooked)
  • 1 can
    kidney beans, canned
  • 1/8 c
    coconut milk, unsweetened
  • 1 can
    sweetcorn
  • 1 tsp
    curry powder (mild)
  • 1 tsp
    cinnamon (powder) (or 2 sticks)

How To Make super easy swahili rice and beans (wali maharage)

  • 1
    Use left-over rice, or cook the rice using the instructions on the pack (mine takes 1 cup rice, 2.5 cups water, 1 hour, stir occasionally)
  • 2
    Add the other ingredients and mix until everything is hot.
  • 3
    Enjoy! I tend to double the recipe because it tastes even better the next day. You can freeze it too.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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