Coconut Rice with Black Beans
I'm not sure what the original recipe tastes like because I took liberty with it based on the reviews and on my own creativity. The version I came up with was awesome though!
I made the following modifications:
I doubled the recipe for a dinner party; in place of the butter I used 1 T of stick margarine and 1 T virgin coconut oil (it is a coconut dish after all)
In place of the shallot (just didn't have one) I used a small onion, also a tsp of minced garlic (the refrigerated kind in a jar)
I used plain old long grain rice--I'm sure Jasmine would be awesome, just didn't have any
Used the whole can of coconut milk
Used two cups of chicken broth in place of the water (freshly made)
I was generous with the nutmeg--two full pinches and probably 1 1/2 more or so
Then I also threw in about a T of brown sugar, and additional T of coconut oil, a handful of shredded sweetened coconut and a pinch or two of sea salt
Then, I used only one can of black beans and that seemed plenty for me, but more would be fine too
Could have used a bit more salt, but not much.
5 users found this review helpful
Aug. 10, 2011