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Coconut Rice with Kidney Beans

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Serves 6 |

Small package, big flavors!

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Ingredients:

1 slice bacon, finely chopped

1 jalapeno chile, minced

2 cloves garlic, minced

1/4 teaspoon thyme, dried

1 teaspoon coarse salt

1 1/4 cups water

3/4 cup coconut milk, canned

1 cup long-grain white rice

1 15 oz. can red kidney beans, drained

2 scallions, minced

Directions:

Brown bacon in a medium saucepan that is set over medium-low heat; cook for about 8 minutes, stirring often. Pour off fat.
Add jalapeno, garlic, thyme and salt. Cook for about 30 seconds, until fragrant.
Add water and coconut milk; bring to a boil.
Stir in rice and beans. Cover and reduce heat; simmer for about 20 minutes, until rice is tender. Remove from heat; stir in scallions.
Let sit, covered, for 10 minutes, until water is absorbed.

Cooking Method:	Stovetop
Main Ingredient:	Rice
Course:	Side

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Coconut Rice with Kidney Beans

Serves 6

Ingredients:

1 slice bacon, finely chopped

1 jalapeno chile, minced

2 cloves garlic, minced

1/4 teaspoon thyme, dried

1 teaspoon coarse salt

1 1/4 cups water

3/4 cup coconut milk, canned

1 cup long-grain white rice

1 15 oz. can red kidney beans, drained

2 scallions, minced

Directions:

Brown bacon in a medium saucepan that is set over medium-low heat; cook for about 8 minutes, stirring often. Pour off fat.
Add jalapeno, garlic, thyme and salt. Cook for about 30 seconds, until fragrant.
Add water and coconut milk; bring to a boil.
Stir in rice and beans. Cover and reduce heat; simmer for about 20 minutes, until rice is tender. Remove from heat; stir in scallions.
Let sit, covered, for 10 minutes, until water is absorbed.

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