If you like rice and beans and coconut milk, then this recipe is for you! I often can't even wait for the rice to finish cooking, before I'm diving in for a taste!
1 c. dry black beans or 2 well drained cans of cooked beans
4 c. water (to cook the beans)
1 1/2 T. oil
2 T. chopped white onion
1/4 c. chopped green or red pepper
1 t. minced jalapeno
2 cloves of garlic, minced
1 1/4 c. long grained rice
1 t. chopped fresh thyme or 1/2 t. dried
1 t. salt
1/2 t. pepper
1 (13 oz) can unsweetened coconut milk
1/2 c. water
chopped cilantro for garnish
1. Cook the beans in 4 c. of water until completely cooked through.
2. In a large pot over medium heat, add oil, then the onion, peppers, jalapeno, and garlic for 1 minute. Add the rice and cook 2 minutes, stirring.
3. When the rice begins to brown, add the thyme, salt, pepper, coconut milk and 1/2 c. water.
4. Bring to a boil and add the bean and stir to mix.
5. Cover the pot, reduce heat to simmer and cook 15 minutes more. Remove from heat and leave the lid on for 15 minutes more.
6. Stir gently and add cilantro for garnish.
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