Coconut Rice with Black Beans |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Easy, delicious rice and bean dish that can be served as a main vegetarian course or side dish to Latin and Asian foods. Ingredients:
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 |
Directions:
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.
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