Sunday, April 6, 2014


~ Kama Derksen

1 c. rice
1 c. coconut milk
1 1/2 c. chicken broth
1/4 t. salt
1/4 t. pepper
1 T. butter or olive oil
1/2 large onion, chopped
2 15-oz. cans black beans or 4 c. crockpot beans
2 t. chili powder
1/8 t. cayenne
1 c. chicken broth
juice of 1 lime
2 green onions, chopped
3/4 c. chopped cilantro
1 c. toasted coconut

Bring coconut milk, 1 1/2 cups chicken broth, salt, and pepper to a boil.  Add rice and bring back to a boil, stirring constantly. Cover, then reduce heat and simmer for 20-25 minutes.

In a dutch oven, saute onions in butter or oil until soft.  Add beans, chili powder, cayenne, and 1 cup chicken broth.  Bring to a boil, then reduce heat and simmer for 10-15 minutes, adding more broth if the beans are too dry.

Place cooked rice and beans, lime juice, green onions, cilantro, and coconut in serving dish and mix well.


Ruby said...

I made this last night for dinner. Everyone ate up & several asked for seconds. :) We used mango peach salsa with it & that made it extra yummy!

Bethany Weathersby said...

Ruby - I think that salsa would be so good with it!