Sunday, November 20, 2011

Coconut Rice with Red Beans

This was a quick and easy recipe, not to mention delicious! My family really liked it. We had it as a main dish with a side salad, but you could pair it with some chicken as well.

2 slices bacon, chopped
2 garlic cloves, minced
1 jalapeno, minced (remove seeds & ribs for less heat)
1/4 tsp dried thyme
coarse salt
3/4 cup canned coconut milk
1 can (15-oz) red kidney beans, drained
1 cup long-grain white rice
2 scallions, minced

In a medium saucepan, brown bacon over med-low heat, stirring often, about 8 minutes. Pour off fat if there's a lot. Add garlic, jalapeno, thyme, and 1 tsp salt. Cook until fragrant, about 30 seconds. Add coconut milk and 1 1/4 cup water; bring to a boil. Stir in beans and rice. Cover, reduce heat, and simmer until rice is tender, about 20 minutes. Remove from heat; stir in scallions. Let sit, covered, until water is absorbed, about 10 minutes.


ctdann said...

How much and what kind (dry/canned) of beans do you use?

Nikki said...

Sorry! I missed that. The recipe has been fixed (15-oz can red kidney beans). :)