COCONUT RICE AND PEAS*
MAKES 4 SERVINGS
2 teaspoons vegetable oil
1 small onion, finely chopped
2 teaspoons minced fresh ginger
½ teaspoon salt
1 cup long-grain rice, rinsed
1 cup cooked red, pinto, or black beans
1 (13.5-ounce) can of Coco Lopez ® Unsweetened Coconut Milk
Preheat the oven to 375 degrees F. Heat the vegetable oil in a 9-by-5-inch flameproof baking dish.
Add the chopped onion and cook over moderate heat, stirring, until the onion is softened, about
2 minutes. Add the minced ginger and cook for 1 minute longer. Add the salt and the long-grain
rice and mix well. Stir in the beans and the unsweetened coconut milk and bring to simmer.
Remove from the heat and cover with foil. Bake rice in the oven for 15 minutes. Let stand, covered,
for 5 minutes before removing the foil. Serve hot.
* by permission of Food & Wine