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Coconut Rice with Kidney Beans
Serves 6 |
Small package, big flavors!
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Ingredients:
| 1 slice bacon, finely chopped |
| 1 jalapeno chile, minced |
| 2 cloves garlic, minced |
| 1/4 teaspoon thyme, dried |
| 1 teaspoon coarse salt |
| 1 1/4 cups water |
| 3/4 cup coconut milk, canned |
| 1 cup long-grain white rice |
| 1 15 oz. can red kidney beans, drained |
| 2 scallions, minced |
Directions:
- Brown bacon in a medium saucepan that is set over medium-low heat; cook for about 8 minutes, stirring often. Pour off fat.
- Add jalapeno, garlic, thyme and salt. Cook for about 30 seconds, until fragrant.
- Add water and coconut milk; bring to a boil.
- Stir in rice and beans. Cover and reduce heat; simmer for about 20 minutes, until rice is tender. Remove from heat; stir in scallions.
- Let sit, covered, for 10 minutes, until water is absorbed.
| Cooking Method: | Stovetop |
| Main Ingredient: | Rice |
| Course: | Side |
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