Coconut Rice with Black Beans

Coconut rice feels like a delicacy when you eat plain white rice pretty much every day. Coconut rice has that subtle coconut flavor to it, which is awesome. I combined the coconut rice with black beans and increased its nutritional value that much. Its a one pot meal...can't beat that, when you do not want to do the dishes.

 Coconut Rice with Black Beans

Coconut Rice with Black Beans

Ingredients:

1. 2 cups long grain rice
2. 1/2 can coconut milk unsweetened
3. 1 can black beans rinsed and drained
4. 1 tablespoon oil
5. 1/4 cup chopped onions
6. 1 large or 2 medium garlic chopped fine
7. 1/2 teaspoon each of salt, fresh ground black pepper
8.  1 tablespoon coconut flakes toasted (optional)

In a pan heat the oil and fry the onions till they become translucent. Add garlic and fry for a minute. Add beans 1/8 cup water. 

Add 2 cups of water and the coconut milk and salt and bring to a rolling boil. Add rice and reduce heat to low and simmer for 20 minutes or until rice is done. Add the black beans to the rice and mix gently. Garnish with toasted coconut flakes and enjoy

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Coconut Rice

Coconut rice With Black bean curry

There are few dishes which really make you feel warm form inside on a cold rainy evening. This is one of those dishes which made me feel real warm and cozy inside when outside it was cold and rainy.

And my coconut favoring hubby loved it too. So, here is the easy recipe

Coconut Rice (Rice cooked in coconut milk)
Ingredients:

1. 2 cups white rice.
2. 1 1/2 cup each of coconut milk, water
3. 1 teaspoon sugar
4. 1/2 teaspoon salt
5. 1 tablespoon dried coconut flakes toasted

Wash the rice 3-4 times and if you have a rice cooker add everything (except coconut flakes) into it and let it do its thing. Toast the coconut flakes till light brown. After the rice is cooked sprinkle the toasted coconut on top and serve.

Black Bean Curry

Ingredients:

1. 1 can black bean
2. 1 tablespoon olive 
3. 1 medium small tomato chopped fine
4. 1 chicken bouillon or a can of chicken stock
5. 1/4 cup each of finely chopped onions, green bell pepper
6. 1/2 teaspoon each of cumin powder, coriander powder, red chilly powder, finely chopped garlic
7. 1 teaspoon white/tarragon vinegar

In a pan heat the oil and add the onions and cook till tender. Add garlic and fry for a minute. Add tomatoes and cook for 5 minutes. if using chicken bouillon add it and 11/2 cup water or if using canned stock skip the water. Add all ingredients to the pot and cover and simmer for 30 minutes. Garnish with cilantro and enjoy on a bed of coconut rice

Another similar recipe

Cilantro lime rice with Black beans