Coconut Rice and Beans
The pineapple juice gives just enough sweetness to balance the coconut milk!
Servings - 4 servings
Ingredients
- 15 oz. can light coconut milk
- 20 oz. can sliced pineapples in juices drain and save the juice
- 1/2 cup water
- 1 cup uncooked white rice
- salt and pepper to taste
- 15 oz. can pinto beans
- 16 oz. bag baby carrots
- slices pineapple, from the can side dish
- 2 broccoli heads side dish
- honey drizzled onto carrots
Instructions
- In medium saucepan, bring coconut milk, pineapple juice and water to a rolling boil. Add 1 cup of rice and return to boil. Cover and reduce heat to medium low and cook for 15 minutes. Turn off heat and let stand for 5 more minutes (do not uncover!). Fluff with fork before adding the drained pinto beans.
- Combine beans and rice in saucepan.
- Steam carrots in steamer, or cook in 1/2 cup of water in small saucepan. Drizzle with honey to sweeten them up a smidge!
- Steam broccoli in stovetop steamer or in microwavable bowl covered with plastic wrap.
- Serve Coconut Rice and Beans with carrots and broccoli.