Coconut Rice and Beans
2 cups jasmine rice, washed (I use brown)
1 (13.5-ounce) can coconut milk
1 cup water
1 cinnamon stick
1/4 teaspoon sea salt
finely grated zest of 1 lime
juice of 1/2 lime
1/2 cup unsweetened shredded coconut, toasted
1 can black beans, rinsed
Combine the rice, coconut milk, water, cinnamon stick, and salt in a sauce pan and bring to a boil. Lower heat, cover pot, and simmer 20 minutes. Add the lime zest, lime juice, and black beans and stir with a fork. remove from heat, cover and let sit 10 more minutes while you prepare the shredded coconut: spread shredded coconut into skillet and toast over medium high heat for about 3 minutes. Stir constantly until it's brown and toasty.
Remove the cinnamon stick from the rice and serve, sprinkling the toasted coconut over each serving. Garnish with lime wedges if desired.
4 comments:
I need dinner in a pinch - I'm trying this tonight!
I stumbled upon your blog through another friend who had tried your falafel recipe. Where do I find raw tahini?
It's your lucky day. We're doing a raw tahini give away. But if you're not interested in that, you can get it in the refrigerated section at Whole Foods.
Okay, so I made this tonight and it was so yummy! The only thing was, there was either too much rice for the liquid or too little liquid for the amount of rice. I had to add 2 cups of water and cook for about 25 minutes longer. Am I wierd?
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