© Ian Knauer
Active Time
10 MIN
Total Time
30 MIN
Yield
Serves : 4

The coconut milk used to cook the rice add a subtle sweetness to this dish. Slideshow: More Caribbean Recipes

How to Make It

Step

In a medium pot, heat the oil over medium heat until hot. Stir in the garlic and ginger and cook stirring occasionally until translucent, about 3 minutes. Stir in the rice, 1/2 teaspoon salt, coconut milk, water and kidney beans then bring to a boil. Reduce the heat to low and cover the pot. Cook until the rice is tender and the liquid has been absorbed, about 15 minutes. Fluff with a fork and let stand off the heat, covered, 5 minutes. Season to taste with salt and serve.

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