I absolutely love rice and beans. The added coconut milk gives the rice a creamy texture with a subtle hint of coconut flavour. This recipe works well with a long grain rice like jasmine and basmati.

What You’ll Need - Serves 4

  • 2 cups long grain rice

  • 1 can black beans (400g)

  • 1.5 cup of coconut milk

  • 2 cups of water

  • 4 bay leaves

  • 1 tbs paprika

  • 1 tsp curry powder

  • 1 tsp cumin

  • 1 onion

  • Salt & Pepper

Prep - 5 Minutes

  • Finely dice the onion

  • Rinse your rice if the packet instructions say to do so.

Let’s Get Cooking - 30 Minutes

  • Heat cooking oil in a large pot and fry your onions until they are soft.

  • Add paprika, cumin, curry powder and the bay leaves and combine.

  • Add your rice and combine until the rice is covered in the spices.

  • Add the drained black beans, the water and 1 cup of coconut milk (leave the half for later)

  • Cover and allow to simmer on medium heat until the liquid is almost finished in the pot.

  • Turn your stove to low and allow the rice to steam until most of the remaining liquid dries up.

  • Fluff your rice and add the half cup of coconut milk and combine.

  • Allow to steam for another 5 minutes and serve.

Love,

V

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