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Coconut rice with beans




Source of Recipe


Curtis Stone (Coles)






Recipe Introduction


serves 4





List of Ingredients



• 400g cooked or canned red kidney beans
  
• 400ml coconut milk
  
• 2 tsp coconut or olive oil
  
• 1 tsp brown sugar
  
• 3 thyme sprigs
  
• 1 long green chili, halved and seeded
  
• 1/2 cups (300g) basmati rice, rinsed and drained
  






Instructions



1. Save cooking or can water from beans. Add liquid to measuring jug and add enough coconut milk to measure 2 1/2 cups (625ml) liquid in total. Top up with water if need be.
   
2. Add liquid to saucepan. Add beans, oil (optional), sugar, thyme,chili and 1 1/4 tsp salt. Bring to boil over medium heat.
   
3. Add rice and stir to combine. Reduce to a simmer. Cook, stirring occasionally 5-6 minutes until water evaporates to just below surface of rice. Reduce heat to low.
   
4. Cover and cook 20 minutes until liquid is absorbed. Remove from heat, cover and set aside 15 minutes, rice will finish becoming tender. Use a fork to seperate rice and beans, you can discard thyme and chili now.
   
5. Serve with summer barbecues. Good with lime in particular.