| Spicy Coconut Rice and Beans |
Preparation Time: 10 minutes
Total Time: 45 minutes
Flavor: Tropical
Serves: 4
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1 slice sliced bacon, finely chopped
2 garlic clove, minced
1 fresh jalapeno chili pepper, minced
3/4 teaspoon dried thyme
6 fluid ounce canned unsweetened coconut milk, (3/4 cup)
15 ounce canned red kidney beans, drained
7 ounce raw long-grain white rice, (1 cup)
2 scallion, trimmed and thinly sliced
Brown bacon over medium-low heat, stirring often, about 8 minutes. Pour off fat. Add garlic, jalapeno, thyme and 1 teaspoon salt. Cook until fragrant, about 30 seconds.
Add coconut milk and 1 1/4 cups water; bring to a boil, Stir in beans and rice. Cover; reduce heat, and simmer until rice is tender, about 20 minutes.
Remove from heat; stir in scallions. Let sit, covered, until water is absorbed, 10 minutes.
Chef's Notes:
For less spicy heat, remove the seeds and rib membranes from the jalapeno before mincing.
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Contact us for additional information.
Phone: 1-888-610-5935 or 847-510-5935 or request information online.
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