EASY COCONUT RICE
Once the can of coconut milk is opened, transfer the coconut milk to an airtight container; refrigerate up to a week. Or freeze leftovers of this easy coconut rice an ice-cube tray until solid, pop cubes into a resealable bag, and freeze up to six months. To use, heat on low until liquefied.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 9
Steps:
- In a medium saucepan, brown bacon over medium-low heat, stirring often, about 8 minutes. Pour off fat. Add garlic, jalapeno, thyme, and 1 teaspoon salt. Cook until fragrant, about 30 seconds.
- Add coconut milk and 1 1/4 cups water; bring to a boil. Stir in beans and rice. Cover; reduce heat, and simmer until rice is tender, about 20 minutes.
- Remove from heat; stir in scallions. Let sit, covered, until water is absorbed, 10 minutes.
Nutrition Facts : Calories 219 g, Fat 5 g, Fiber 3 g, Protein 7 g
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