Home cooking for a newgeneration. Easy and elegant recipes from the heart and soul created for today’s family.
By Sharon Fox
1 tablespoon olive oil
2 garlic cloves, minced
1 habanero pepper, finely chopped
3 scallions, chopped
1 1/2 cups rice
1 can (15.5 oz) red kidney beans, drained and rinsed
1 1/2 cups coconut milk
2 cups water
Salt and pepper
1 tablespoon butter
1/2 teaspoon fresh thyme
1. Heat the olive oil in a medium pot. Add the scallions and cook about 3 minutes. Add the garlic and habanero and cook for 2 minutes more. Add the rice and stir until well combined.
2. Add the beans, salt, pepper, water, coconut milk, butter and thyme. Bring to a boil, then reduce the heat to low, cover the pot and let it simmer over low heat for about 35 minutes or until all the liquid is absorbed.
3. Fluff with a fork and serve warm.
“Comfort Food for the Mind, Body, and Soul” at www.amazon.com. Log on to http://goodcookin4u2.webs.com/.
This was printed in the August 14, 2011 – August 27, 2011 Edition
