Rice and Beans in Coconut Milk
2 cups of parboiled long grain rice
1 can of red kidney beans or beans of your choice
1 medium onion diced
1/3 cup chopped cilanter
1/2 of a sweet pepper diced
1 teaspoon or to taste of crushed garlic
1 small bunch of thyme
1 8oz can of coconut milk or make your own
salt to taste.
1 1/4 cup of water
In a medium size pot mix rice, beans, seasonings and coconut milk. Add enough water to cover the rice. Cook at mediam heat till boiling, then lower heat to low and keep the cover on, stirring occasionly. Should cook a total of 16 to 20 minutes.
Serve while hot. PS: remember to put only enough liquid to cover the rice and when you check to see if ready, it should be soft and fluffy. If not soft, sprinkle lightly with some water and cover for a few more minutes.
Great with gluten in sauce.
SO HOW'D IT GO?
If you like coconut milk, this is a delicious recipe! And very simple. You can even add other vegetables. I'll probably try adding zucchini, muchrooms, peas, and eggplant, although others would be good too.
croy - I added everything to the pot all at once.
I'm not sure to understand, when are we supposed to add the onion, cilantro and bell pepper?