Indian Rice and Beans
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 591.47 ml canned vegetable broth
- 453.59 g can kidney beans, drained
- 236.59 ml canned unsweetened coconut milk
- 14.79 ml jalapeno pepper, minced and seeded
- 4.92 ml dried thyme
- 1.23 ml ground allspice
- 177.44 ml medium-grain white rice
- 236.59 ml green onion, sliced thinly
directions
- Combine 2 cups vegetable broth, kidney beans, coconut milk, minced jalapño chili, thyme and allspice in heavy large saucepan. Bring mixture to boil over medium-high heat. Stir in rice. Reduce heat to medium-low and simmer mixture uncovered until most of liquid is absorbed and rice is almost tender, stirring often, about 20 minutes.
- Mix 3/4 cup green onions into rice. Continue to simmer until rice is very tender and mixture is creamy, adding more broth by 1/4 cupfuls if mixture seems dry, about 5 minutes longer. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with remaining 1/4 cup green onions and serve.
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