I know I haven’t been in the kitchen too much these days, let alone posting/blogging! With our amazing 7 month old twins, involved and complicated recipe building is not really on my to-do list. Being hunkered down for Hurricane Sandy, I figured I could go through my idle ingredient stash and start to whip up some good, quick food. It felt amazing to be back in the kitchen and inspired, even if only a simple recipe!. And now that the kiddos are starting to eat solid foods I plan to be back in the kitchen making quick but deelish family friendly food. I loved that I could get a really yummy but still nutritious (one-pot) meal on the table in less that a half hour!
This recipe came out super creamy!! I used two cans of coconut milk but made sure to use one that was light to calm the fat content down a bit! I didn’t have onions but I could see sauteing some up and stirring in with the beans. I also served this with Cholula sauce, Michael didn’t use it but since it’s my current obsession, I couldn’t resist. Also, Michael doesn’t typically love anything with coconut, but he really enjoyed this and was ready for seconds! And as you know I LOVE all things coconut!
Here is just a sampling of some of my other recipes with coconut milk:
Thai Root Veggie Curry with Coconut Milk
Coconut Lentil Soup
Polenta with Black Beans, Pan-Fried Tofu & Roasted Coconut Tomato Sauce
Dina’s Chili-lime Ginger Tofu in Coconut Basil Broth with Rice Noodles
Yummy Protein Goo Ball Bites
Vegan Fudge
If you are on the East Coast – Be Safe with Hurricane Sandy!! Prayers for a peaceful day ahead. We are already enjoying some inside time together after our fun-filled Halloween weekend 🙂
Easy Coconut Rice & Beans
- 2 cans coconut milk (I used 1 Light and 1 Regular)
- 1 bay leaf
- 1 teaspoon garlic, minced
- onion powder, pinch (optional)
- 1 1/2 cups rice (short or long grain)(I used white basmati because it is what I had)
- salt, to taste
- 1 can cooked beans (kidney, pinto, or black beans)
- In a pot, combine coconut milk, bay leaf, garlic, (onion powder), salt and rice. Bring to a boil over medium heat, stirring occasionally.
- Once you see a boil, lower heat to low and cover, cooking for 10 minutes, stirring to prevent burning.
- Uncover and continue to cook & stir over low heat, until tender and creamy, about 10 minutes.
- Add the beans, stir, and cook for 2-3 more minutes. Salt to taste and enjoy!
Marisa's Healthy Kitchen 