CUBAN BLACK BEANS AND COCONUT RICE

~ Kama Derksen

1 c. coconut milk
1 1/2 c. chicken broth
1/4 t. salt
1/4 t. pepper
1 c. rice
1/2 large onion, chopped
1 T. butter or olive oil
2 15-oz. cans black beans or 4 c. crockpot beans, drained
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 until tender.

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.

Makes about eight cups.

Notes: I like to use my rice cooker to make the coconut rice, which frees up my big burner for making the beans. It's wonderful as is, but you can add a dollop of avocado dressing to your serving for some extra flavor.