Coconut Rice with Black Beans
Description
Creamy coconut milk infuses this rice dish with subtle sweetness, while black beans add heartiness and protein. Often served in Caribbean or Latin cuisine, it’s a great vegan side or light entrée.
Ingredients
- 1 tablespoon butter 1/2 shallot, minced
- 1 cup uncooked jasmine rice 3/4 cup coconut milk
- 1 cup water
- 1 pinch ground nutmeg
- 1 (15 ounce) can black beans, rinsed and drained
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.
