Coconut Rice with Black Beans

By á-10847

"Easy, delicious rice and bean dish that can be served as a main vegetarian course or side dish to Latin and Asian foods."— Kim

Ingredients

• Original recipe makes 3 cups
• 1 tablespoon butter
• 1/2 shallot, minced
• 1 cup uncooked jasmine rice
• 3/4 cup coconut milk
• 1 cup water
• 1 pinch ground nutmeg
• 1 (15 ounce) can black beans, rinsed and drained
• tip: Yes, coconut milk can be blande. However, I added four(4)minced
• cloves of garlic, 2 tsp of low sodium Chicken broth powder, 4 whole dried red peppers. It all worked out. You know not to mess with the rice after it starts to boil, and after let it cool so it won't be sticky or too moist.

Preparation

Step 1

1.

Melt the butter in a small saucepan over medium heat. Stir in the shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the rice and stir until coated with the butter. Pour in the coconut milk and water; season with nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the liquid has been absorbed and the rice is tender, about 18 minutes. Stir in the black beans, and cook a few minutes until hot.