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Categories:
vegetable oil onion jalapeno long grain white rice coconut milk water kosher salt kidney beans sauce
Viewed: 45 - Published at: 8 years agoIngredients
- 1 tablespoon vegetable oil
- 1 medium onion, coarsely chopped
- 1 large jalapeno, seeded and minced
- 1 1/2 cups long-grain white rice (10 ounces)
- One 14-ounce can unsweetened coconut milk, stirred
- 2/3 cup water
- 1 1/2 teaspoons kosher salt
- One 15-ounce can kidney beans, drained and rinsed
- Hot sauce, for serving
Method
- In a large saucepan, heat the oil until shimmering.
- Add the onion and jalapeno and cook over moderate heat until barely softened, about 5 minutes.
- Stir in the rice.
- Add the coconut milk, water and salt and bring to a boil.
- Stir in the beans, cover and simmer over low heat until the liquid is absorbed and the rice is tender, about 20 minutes.
- Remove the saucepan from the heat and fluff the rice with a fork.
- Cover the saucepan with a kitchen towel and the lid and let stand for 5 minutes.
- Serve with hot sauce.
