Coconut Rice II

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Contributed by World Recipes Y-Group

  • Serves 4



  1. In a medium sauce pot, sweat the onion and minced ginger in 1 tbsp olive oil until fragrant and then add rice and sauté for 1 minute.
  2. Add the water and coconut milk and bring to a boil
  3. Season with salt and pepper.
  4. Add the drained kidney beans. Cover and place on a low heat and cook for 20 minutes.
  5. Turn the heat off and let sit for 5 minutes.
  6. Remove lid and stir in the sliced scallions and check the seasoning.