Red Beans and Rice

By mhatkinson

Ingredients

• 1 (14-ounce) can of coconut milk
• 2 1/4 cups water
• 2 cups rice
• 4 green onions
• 2 garlic cloves, minced
• 1/2 teaspoon dried thyme
• 2 teaspoons sugar
• 1 teaspoon salt
• 2 (15-ounce) cans dark red kidney beans, drained and rinsed

Details

Servings 8

Preparation

Step 1

Stove method:
Place coconut milk, water and rice in a 3-quart casserole. Chop white portion of onions and add to rice. Chop green tops and set aside. Add garlic, thyme, sugar and salt to rice.

Bring mixture to a boil, then reduce heat until rice simmers gently. Simmer 25 minutes or until liquid is absorbed. Stir in beans and green onion tops; re-cover and let stand 5 minutes.

Microwave method:
Place coconut milk, water and rice in a 3-quart casserole. Chop white portion of onions and add to rice. Chop green tops and set aside. Add garlic, thyme, sugar and salt to rice.

Cover with lid or vented plastic wrap; microwave on high 8 miuntes. Microwave on medium-low (30 percent) power 12 to 14 minutes, until rice is tender and liquid is almost absorbed. Add beans and reserved green onion tops. Re-cover microwave on high 2 minutes or until steaming hot.