“Easy, delicious rice and bean dish that can be served as a main vegetarian course or side dish to Latin and Asian foods.” - by Kim
Ingredients
Adjust Servings
Original recipe yields 3 cups
Directions
- Melt the butter in a small saucepan over medium heat. Stir in the shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the rice and stir until coated with the butter. Pour in the coconut milk and water; season with nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the liquid has been absorbed and the rice is tender, about 18 minutes. Stir in the black beans, and cook a few minutes until hot.
Nutrition
Amount Per Serving (6 total)
- Calories
- 190 cal
- 10%
- Fat
- 8 g
- 12%
- Carbs
- 27.2 g
- 9%
Based on a 2,000 calorie diet
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Reviews (50)
Rate This Recipe
"Yes, it can be bland, but coconut milk can be like that. I added; 4 minced cloves of garlic, 2 tsp of low sodium Chicken broth powder, 4 whole dried red peppers. It all worked out. You know not to mes..." See mores with the rice after it starts to boil, and after let it cool so it won't be sticky or to moist. Served with thin sliced Chicken and sautéed veggies in a light lemon pepper marinade. Good stuff Kim."
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