Coconut Rice with Black Beans

Ingredients

• 1 can (13.5 oz) coconut milk
• 1 cup long-grain white rice
• 1 can (15 oz), drained and rinsed black beans
• 2 cloves, minced garlic
• 1 medium, chopped onion
• 1 cup, chopped cilantro
• 1 cup water
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 juiced lime

Instructions

1. 1

   In a medium saucepan, heat 1 tablespoon of olive oil over medium heat.

2. 2

   Add the chopped onion and minced garlic to the pan and sauté for about 3-4 minutes, until the onion is translucent and fragrant.

3. 3

   Stir in 1 cup of long-grain white rice, and cook for an additional 2 minutes, stirring frequently to coat the rice in the oil.

4. 4

   Pour in 1 can (13.5 oz) of coconut milk and 1 cup of water. Add 1 teaspoon of salt and 1 teaspoon of black pepper. Stir to combine.

5. 5

   Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the rice is tender and has absorbed the liquid.

6. 6

   While the rice is cooking, in a separate pot, heat the drained and rinsed black beans over low heat until warmed through, about 5 minutes.

7. 7

   Once the rice is done, remove it from heat and let it sit, covered, for an additional 5 minutes.

8. 8

   Fluff the rice with a fork and gently fold in the warmed black beans and chopped cilantro.

9. 9

   Squeeze the juice of 1 lime over the rice and beans mixture, and mix gently to combine.

10. 10

    Serve warm as a side dish to your favorite Caribbean meal.