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Coconut Rice with Kidney Beans
Serves 6
Ingredients:
1 slice bacon, finely chopped
1 jalapeno chile, minced
2 cloves garlic, minced
1/4 teaspoon thyme, dried
1 teaspoon coarse salt
1 1/4 cups water
3/4 cup coconut milk, canned
1 cup long-grain white rice
1 15 oz. can red kidney beans, drained
2 scallions, minced
Directions:
Brown bacon in a medium saucepan that is set over medium-low heat; cook for about 8 minutes, stirring often. Pour off fat.
Add jalapeno, garlic, thyme and salt. Cook for about 30 seconds, until fragrant.
Add water and coconut milk; bring to a boil.
Stir in rice and beans. Cover and reduce heat; simmer for about 20 minutes, until rice is tender. Remove from heat; stir in scallions.
Let sit, covered, for 10 minutes, until water is absorbed.
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