Black Bean & Coconut Rice

By MaryEllen

Ingredients

• 1 1/2 Tbs oil
• 1 onion, diced
• 1 serrano chilies, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 cup rice, cooked
• 1 15.5 oz. black beans
• 1/2 cup coconut milk, unsweetened
• 1/2 cup cilantro, minced
• Servings: 6
• Reviews
• 4 stars - Very good...kind of an Asian taste. - ME 1/21/2007

Preparation

Step 1

1. Heat oil in large skillet over high heat. Add onion, chilies and peppers, stirring often until veggies begin to brown on the edges, about 8 minutes. Stir in rice, beans and coconut milk. Cook 5 minutes. Add cilantro and salt to taste. Serve with Pork with chutney.
Nutrition Facts
Serving size: 1/6 of a recipe (7.1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 228.98
Calories From Fat (30%) 68.47
% Daily Value
Total Fat 7.99g 12%
Saturated Fat 4.16g 21%
Cholesterol 0mg 0%
Sodium 134.21mg 6%
Potassium 405.02mg 12%
Total Carbohydrates 33.39g 11%
Fiber 6.02g 24%
Sugar 1.96g
Protein 7.32g 15%