Coconut Rice

By á-70803

Ingredients

• 1 Spanish onion, peeled, chopped
• 10 cloves Garlic
• 3 green onions, chopped
• 3 Tbsp peeled, chopped fresh ginger
• 1/2 of a .25 oz pkg Thyme leaves
• 1/2 Tbsp Sea Salt
• 2 Tbsp Vegetable Oil
• 1 habanero pepper, halved (wear gloves)
• 1 can (15.5 oz) Black Beans, drained and rinsed
• 1 bag (16 oz) Brown Long Grain Rice
• 2 cups water
• 1 can (13.5 oz) coconut milk

Preparation

Step 1

Directions:
Preheat oven to 350 degrees. Add onion, garlic, green onions, ginger, thyme, and salt to food processor and pulse until finely chopped.

Heat oil in oven-safe pan on MED. Add onion mixture; cook, stirring occasionally, 10 min. Increase heat to MED-HIGH. Add habanero, beans, and rice to pan; stir to combine.

Cook, stirring, 2 min. Add water and coconut milk, stirring continuously. Bring to simmer; cover. Remove from heat.

Place covered pan in oven; cook 35 min. Let rest 10 min. Stir; remove habanero before serving.