Red Beans and Rice
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Red Beans and Rice
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Red Beans and Rice with Coconut and Ginger transforms regular rice into tantalize, can't-stop eating rice! This Red Beans and Rice recipe is infused with coconut milk, Thai red curry paste, garlic and ginger all swirled with cilantro and lime juice requires hardly any more prep than boring white rice.
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Ingredients
- 1 1/2 cups long grain rice uncooked, rinsed and drained
- 1 .5 oz. can. coconut milk unsweetened, brand liked Chaokoh
- 1 cup water
- 1 oz. can red kidney beans dark, rinsed and drained
- 1 tablespoon coconut oil or olive oil
- 1 tablespoon Thai red curry paste
- 3 garlic cloves, minced
- 2-3 tablespoons ginger freshly grated
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Garnish
- 2-3 tablespoons lime juice quantity to taste
- 1/2 cup cilantro chopped
- salt freshly cracked; quantity to taste
- black pepper freshly cracked; quantity to taste
Instructions
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add Thai red curry paste, garlic and ginger and sauté for 1 minute.
- Add coconut milk, water and beans and bring to a boil then stir in rice, salt and pepper and bring to a gentle simmer. Cover and reduce heat to low (dial should be a little above lowest setting). Simmer for approximately 20 minutes or until rice is tender, stirring at 15 minutes, adding water if necessary.
- When rice is tender, remove from heat and let rest 5 minutes, covered.
- When ready to serve (not before), stir in lime juice, and cilantro.
- Taste and season with freshly cracked salt and pepper and additional lime juice to taste if desired.
Notes
- *2 tablespoons is very subtle ginger taste.
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