The coconut milk used to cook the rice add a subtle sweetness to this dish.
1 tablespoon vegetable oil
1 garlic clove, finely chopped
1 tablespoon finely chopped ginger
1 cup white rice
1 (14 ounce) can coconut milk
1 1/2 cup water
1 (15 ounce) can kidney beans, rinsed and drained
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.