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