Red Beans and Rice
Red Beans and Rice with Coconut and Ginger transforms regular rice into tantalize, can't-stop eating rice! This Red Beans and Rice recipe is infused with coconut milk, Thai red curry paste, garlic and ginger all swirled with cilantro and lime juice requires hardly any more prep than boring white rice.
Servings 4 -6
Ingredients
- 1 1/2 cups uncooked long grained rice, rinsed and drained
- 1 13.5 oz. can. unsweetened coconut milk (I like Chaokoh)
- 1 cup water
- 1 15 oz. can dark red kidney beans, rinsed and rained
- 1 tablespoon coconut oil or olive oil
- 1 tablespoon Thai red curry paste
- 3 garlic cloves, minced
- 2-3 tablespoons freshly grated ginger *
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Garnish
- 2-3 tablespoons lime juice, more or less to taste
- 1/2 cup chopped cilantro
- freshly cracked salt and pepper to taste
Instructions
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add Thai red curry paste, garlic and ginger and sauté for 1 minute.
- Add coconut milk, water and beans and bring to a boil then stir in rice, salt and pepper and bring to a gentle simmer. Cover and reduce heat to low (dial should be a little above lowest setting). Simmer for approximately 20 minutes or until rice is tender, stirring at 15 minutes, adding water if necessary.
- When rice is tender, remove from heat and let rest 5 minutes, covered.
- When ready to serve (not before), stir in lime juice, and cilantro.
- Taste and season with freshly cracked salt and pepper and additional lime juice to taste if desired.
Notes
*2 tablespoons is very subtle ginger taste.