Transform regular rice into tantalizing Coconut Ginger Red Beans and Rice swirled with cilantro and lime with only one minute more cook time than boring white rice. This rice is so good it stands alone or makes anything it stands with better.
I make rice All THE TIME. Whether its Mexican rice or Asian rice, 99% of the time, I will add beans to my rice while it cooks because I love beans. And because rice and beans go together like Kiwi and her ball (Click HERE – she sleeps with it every nap and every night).
I may or may not have told you that refried beans are one of my favorite foods that I used to eat cold as a child. Gross. I know. Please don’t let that affect how you view my adult palate. Point being, I love beans in all their varieties. Black beans for my Mexican Rice, red kidney beans for my Asian rice. But for both varieties, cilantro and lime. Always cilantro and lime.
This rice is practically as easy to make as plain white rice and takes jut 1 minute longer for you to saute your Red curry paste, ginger and garlic together. Then add your coconut milk, water and beans, followed by your rice and simmer for 15-20 minutes.
In that short amount of time while you have prepared the rest of your meal, the rice literally drinks in all the coconut, red curry ginger deliciousness. To finish it off, stir in some fresh cilantro and bright lime.
And you have rice so good, you will wonder why you even made anything else but subtle enough it will enhance anything you serve it with like my forthcoming (on Monday!) Easy Hawaiian Teriyaki Chicken Bowls with Sriracha Pineapple Crema. And if that name wasn’t long enough already, I’d add with Coconut Ginger Red Beans and Rice. But now that really would be too long, so instead, this rice gets its own post. It deserves its very own post.
Carlsbad Cravings Original adapted from my Pineapple Coconut Cashew Rice
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