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Coconut Rice


1 slice bacon, finely chopped
2 garlic cloves, minced
1 jalepeno chile, minced (ribs and seeds removed for less heat, if desired)
1/4  teaspoon dried thyme
coarse salt
3/4 cup canned coconut milk
1 can (15 ounces) red kidney beans, drained
1 cup long-grain white rice
2 scallions, minced


In a medium saucepan, brown bacon over medium-low heat, stirring often, about 8 minutes. Pour off fat. Add garlic, jalapeno, thyme and 1 teaspoon salt. Cook until fragrant, about 30 seconds.

Add coconut milk and 11/4 cups water; bring to a boil. Stir in beans and rice. Cover: reduce heat, and simmer until rice is tender, about 20 minutes.

Remove from heat; stir in scallions. Let sit, covered, until water is absorbed, 10 minutes.

Source: Prevention Magazine