For dinner last night, I tried something new. Coconut Rice with Pinto Beans. It has a slight sweet flavor and is very creamy. It would be wonderful served with other island dishes.
I 'cheated' and used my small rice cooker to cook the rice which made it extra easy. Below I have included instructions for the stove top version.
We served ours with the can of pineapple that's called for in the recipe for it's juice and creamed corn.
Kevin took leftovers for lunch today and said it was even better the 2nd day.
1 can coconut milk
1 can (15 ozs) pineapple slices or chunks, juices reserved
1/2 cup water
1 cup uncooked brown rice
2 cups cooked pinto beans
In a medium saucepan, bring coconut milk, pineapple juice, and water to a boil. Stir in rice and return to a boil. Cover pan, reduce heat to medium and cook 45 to 50 minutes.
Fluff with a fork and stir in beans.
Yummy stuff! Season with salt and pepper if you feel it's necessary, I didn't think it needed it.