Easy Coconut Rice and Beans

OUR RECIPES: Easy Coconut Rice and Beans

Easy Coconut Rice and Beans

INGREDIENTS:

4 ounces bacon (about 6 slices), chopped
1 large onion, chopped
4 cloves garlic, minced
1 28 oz. can of diced tomatoes, drained
2 15.5 oz. cans of red kidney beans, drained
1 bunch fresh cilantro, finely chopped
3 cups long-grain rice
2 14 oz. cans of coconut milk
1 cup water
4 tsp. salt

Makes 10-12 servings.

DIRECTIONS:

Heat a 6.9-quart IMUSA casserole under medium-high heat and cook bacon until slightly browned about 3 minutes. Add the onions and garlic and sauté for 5 more minutes. Pour in the drained tomatoes, kidney beans, cilantro, rice, and salt and mix gently until well blended. Add the coconut milk and water and mix again. Cover with lid and bring to high heat allowing it to come to a boil. Once boiling, lower the heat and simmer for 35-40 minutes, or until the rice is fully cooked.

Enjoy!

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