RECIPE: Coconut Rice and Beans
By Houston Food Bank
Coconut Rice & Beans
Ingredients
- 1 cup brown rice cooked and cooled
- 1 tbsp olive or canola oil
- 2 garlic cloves minced
- 1 jalapeño minced
- 1 bell pepper unseeded and chopped
- ¾ cup unsweetened coconut milk
- 1 red kidney beans 15oz. can (drained and rinsed)
- 2 green onions chopped
- ¼ tsp dried thyme
Instructions
- Heat oil in medium saucepan. Add garlic, jalapeño, and thyme, cooking until fragrant.
- Add coconut milk and bring mixture to a boil.
- Add rice, beans, green onions, and pepper, stirring until well mixed.
- Turn heat to low and stir occasionally, adding a few tablespoons of water if needed.
- Once mixture is heated and rice has absorbed the coconut milk, remove from stove,
- cover and let sit for 15 minutes before serving to let flavors blend. Fluff with fork and serve.
- Enjoy!
Notes
You can see more recipes and what produce are in our pantries today in Product Seasonality Resource or click here for other recipes.
Canned Beans fact sheet (English)(Mandarin)(Spanish)(Vietnamese)
Cooking Oil fact sheet (English)(Mandarin)(Spanish)(Vietnamese)
Garlic fact sheet (English)(Mandarin)(Spanish)(Vietnamese)
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