Coconut Rice And Beans
White rice and shallots simmered with coconut milk and mixed with red kidney beans to make versatile side dish
Ingredients
- 2 tablespoons olive oil
- Two scallions sliced
- 1 tablespoon chopped garlic
- 1 tablespoon chopped shallots
- One 1/2 cups white rice
- Two 1/2 cups chicken stock
- 1/2 cup coconut milk
- Two sprigs fresh thyme
- One 1/2 teaspoons seasoned salt
- 2 cups canned red kidney beans
- 2 tablespoons butter
- Salt
- Pepper
Cooking Steps
- Heat olive oil in a medium pot over medium heat. Add scallion, garlic, and shallot; sauté for 2 to 3 minutes or until soft. Add rice and stir to coat. Add chicken stock and coconut milk; bring to a boil. Stir in time and seasoned salt. Reduce heat.
- Cover and simmer about 15 minutes or until rice is nearly tender. Add beans and butter. Return to a simmer. Continue cooking for 5 to 10 minutes or until rice is tender and liquid is absorbed. Before serving, remove times Briggs, stir rice, and I just later with salt and pepper
