Coconut rice and black beans

Yield: 1 Servings

Measure Ingredient
1½ cup Chicken broth
¾ cup Uncooked long grain rice
¼ cup Flaked coconut
1 cup Drained and rinsed canned black beans
¾ cup Chopped scallions, including green tops
½ cup Coarsely chopped red bell pepper
¼ cup Bottled Italian dressing

I served this as an accompaniment to Portabello Burgers several weeks ago when my in-laws were visiting. My mother-in-law asked for the recipe! It comes from my local newspaper in Charlottesville, VA (The Daily Progress).

Bring chicken broth to a boil in a medium saucepan. Add rice and coconut, cover pan, reduce heat to simmer or low and cook until liquid is absorbed,about 18 minutes. Stir in black beans, ½ cup of scallions, bell pepper, and Italian dressing. Garnish with remainder of scallions. Serves 4-6.

Posted to EAT-L Digest 7 November 96 Date: Fri, 8 Nov 1996 11:27:31 -0500 From: Amy Smalley <as5x@...>

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