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Coconut Rice with Kidney Beans

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Serves 6 | 

Small package, big flavors!

Ingredients:

1 slice bacon, finely chopped
1 jalapeno chile, minced
2 cloves garlic, minced
1/4 teaspoon thyme, dried
1 teaspoon coarse salt
1 1/4 cups water
3/4 cup coconut milk, canned
1 cup long-grain white rice
1 15 oz. can red kidney beans, drained
2 scallions, minced

Directions:

  1. Brown bacon in a medium saucepan that is set over medium-low heat; cook for about 8 minutes, stirring often. Pour off fat.
  2. Add jalapeno, garlic, thyme and salt. Cook for about 30 seconds, until fragrant.
  3. Add water and coconut milk; bring to a boil.
  4. Stir in rice and beans. Cover and reduce heat; simmer for about 20 minutes, until rice is tender. Remove from heat; stir in scallions.
  5. Let sit, covered, for 10 minutes, until water is absorbed.
Cooking Method: Stovetop
Main Ingredient: Rice
Course: Side
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In no event shall Frazier Farms, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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