COCONUT RICE & BEANS

Long grain rice, cooked in coconut milk with beans, a favorite side dish of the Costa Rican Carribean Coast.

Serve it with curry, roasted meats, jerk chicken or all by itself. The rice is especially good with a little lime juice sprinkled on to serve.

“_.” Scott Alan

INGREDIENTS

• 1/2 medium yellow onion, chopped

• 4 garlic cloves, chopped

• 2 cups long-grain rice

• 1 teaspoon salt

• 1 teaspoon grated fresh ginger

• 1 cup water

• 1 cup chicken stock (or vegetable stock for vegetarian option)

• 2 cups coconut milk

• 1 (15-ounce) can kidney beans, rinsed and drained, or 1 1/2 cups cooked kidney beans

• 2 teaspoons dried thyme

• 1 Scotch bonnet chili (can substitute a whole habanero)

• Lime, optional

PREPARE:

1. Sauté onions: Heat the oil in a medium pot over medium-high heat. Add the onions and sauté for 4-5 minutes, until they begin to brown on the edges.
   

2. Add garlic and rice: Add the garlic and rice, stir well and cook for another 2-3 minutes, stirring often.
   

3. Add remaining ingredients: Add the grated ginger, salt, water, stock and coconut milk and stir well. Add the kidney beans and sprinkle the thyme over everything. Add the whole Scotch bonnet chile (or habanero); it will season the rice much like a bay leaf would.
   

4. Cook: Bring to a simmer, then turn the heat to low and cover. The rice should be done in about 15-20 minutes, depending on the type of rice you are using (some long grained rice takes longer to cook). Check after 15 minutes.
   

5. Remove from heat, cover: Once done, remove from heat and cover for 10 minutes.
   

6. Serve: Fluff with a fork. Sprinkle with a little lime juice if you want. Discard the habanero (or eat it, if you dare!)

SERVINGS: 6 to 8 servings

PREP TIME 5 mins

COOK TIME 25 mins

TOTAL TIME 30 mins