Caribbean Beans and Rice

By Bostoncook

Ingredients

• 5 cups rice, cooked, 2 cups uncooked rice, (5 to 6) - use jasmine
• 1 tsp dried thyme
• 1 tbsp canola oil (1 to 2)
• 4 small bell peppers, red, orange and yellow (4 to 5)
• 4 cloves garlic, minced
• 1 bunch green onions, sliced thinly
• 4 cans black beans, drained and rinsed
• 1 can coconut milk

Preparation

Step 1

1. While the rice is cooking, sauté the peppers and garlic in the oil until soft.

2. Add the green onions and sauté 2-3 minutes more. Stir in the black beans and warm through then add the rice and coconut milk. Stir over med-low heat until well combined and heated through. Serve hot.

Notes: This was perfectly good, easy, healthy, and relatively inexpensive, but nothing remarkable on flavor. Worth a repeat on a busy night. Halved the recipe and used 1 small red pepper and ½ a green pepper and only 1 can of beans. Served the beans over the rice instead of mixed together. Used the other half of the coconut milk as part of the liquid for the rice.