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Coconut Rice

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I remember going through a phase as a child when I didn’t like coconut at all. I don’t quite remember when that changed, but it’s safe to say that I now love all things coconut flavored, sweet and savory. Though savory coconut is not as common, this coconut rice with red beans and a little bit of jalapeño spice is one of my favorite rice side dishes.

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Ingredients: 1 1/2 cups white rice, 1 jalapeño, 5 sprigs of thyme, 1 tbsp olive oil, 1 can coconut milk, 1 can red kidney beans, salt and pepper to taste.

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Instructions: Add olive oil to a pot with lid or dutch oven over medium heat. Remove seeds from jalapeño and slice, add to pot along with thyme and lightly sauté. Add rice and mix until rice is lightly coated with olive oil. Sauté rice until just starting to get toasty and aromatic.

Add can of coconut milk, about half the can worth of water, beans, salt and pepper. Stir gently to combine ingredients, cover, and lower heat. Cook for about 35 minutes, until liquid is gone and rice is cooked through.

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You can serve it as a side to any meal, but I especially love pairing it with a hearty meat dish and relaxing on the patio on a summer evening.