Coconut rice and peas

Yield: 4 servings

Measure Ingredient
2 teaspoons Vegetable oil
1 small Onion(s), finely chopped
2 teaspoons Ginger, minced
½ teaspoon Salt
1 cup Long-grain rice, rinsed
1 cup Cooked beans red, pinto or black drained and rinsed if canned
15 ounces Can coconut milk

1. Preheat oven to 375øF. Heat oil in 9x5-inch flameproof baking dish. Add onion and cook over moderate heat, stirring, until softened, about 2 minutes. Add ginger and cook for 1 minute longer.

Add salt and rice and mix well. Stir in beans and coconut milk and bring to a simmer.

2. Remove from heat and cover with foil. Bake in oven for 15 minutes.

Let stand, covered, for 5 minutes before removing the foil. Serve hot.

Food and Wine March 1995

Submitted By DIANE LAZARUS On 02-23-95

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