Coconut Red Beans And Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is going to be my contribution to an international potluck that we're having at work. Hope everyone likes it as much as I do! Ingredients:
2 tablespoons olive oil |
1 medium sweet onion, diced |
1 jalapeno pepper, seeded and minced |
1 cup basmati rice, uncooked |
1 (15 ounce) can red beans, drained and rinsed |
1 (14 oz.) can coconut milk |
3/4 cup chicken broth (i made mine using maggi chicken bouillon) |
1 tsp dried thyme |
1 tsp jerk seasoning |
salt and pepper |
Directions:
1. In a large skillet, saute the onion in olive oil, then add the jalapeno pepper.
2. Add the uncooked rice and cook for 5 minutes, stirring frequently.
3. Add the beans, coconut milk and chicken broth and bring to a boil.
4. Reduce the heat to low, and add the thyme, jerk seasoning, and salt and pepper to taste.
5. Cook until the broth and coconut milk are reduced, about 25 minutes. Add more broth, if necessary.
6. As with many foods, I think the flavors in this are better if it's made a day ahead and then reheated...
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