Shelly’s Rice & Beans

This is a very moist and creamy rice with beautiful color and taste.  It is a great accompaniment to any grilled meat or Latino style meal.

Ingredients

2 tablespoons of olive oil
1 small yellow onion diced
1 cup of long grain rice, not minute rice
1 – 15 oz. can of 99 % fat free chicken broth
1 – 14 oz. can of lite coconut milk
1 teaspoon of kosher salt
1 – 15 oz. can of black beans, rinsed and drained
1 cup of fresh tomatoes diced
2 cubes of Dorot brand cilantro cubes or 2 teaspoons of fresh cilantro stems removed and minced

Technique

In medium sized pot, heat olive oil over medium heat. Add diced onions and sauté until translucent. Add rice and sauté until the rice becomes a light brown. Add chicken broth, coconut milk and salt. Let it come to a slight boil, cover, reduce heat to low, and simmer over low heat until all liquid has been absorbed. In a strainer, rinse and drain beans. Add tomatoes and fresh cilantro on top of beans and set aside. (If using the Dorat brand cilantro, do not add to strainer. Add it directly to the pot at the same time you add the beans and tomatoes.) Once rice is almost done, add the black beans, tomatoes, and fresh cilantro. Mix and serve family style.

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