Coconut Rice II

Description

Contributed by World Recipes Y-Group

• Serves 4

Ingredients

• 2 cups long-grain rice (basmati)
• 2 cups coconut milk
• 2 cups water
• 1 small onion, diced
• 1-inch piece ginger, grated
• 1 can kidney beans, drained and rinsed
• salt and pepper
• 1 bunch scallions

Directions

1. In a medium sauce pot, sweat the onion and minced ginger in 1 tbsp olive oil until fragrant and then add rice and sauté for 1 minute.
2. Add the water and coconut milk and bring to a boil
3. Season with salt and pepper.
4. Add the drained kidney beans. Cover and place on a low heat and cook for 20 minutes.
5. Turn the heat off and let sit for 5 minutes.
6. Remove lid and stir in the sliced scallions and check the seasoning.