From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Saute the onion and garlic in the butter in a saucepan until tender. Stir in the stock, coconut milk and hot sauce. Add the rice and mix well. Bring to a boil; reduce heat.
Cook, covered, for 10 minutes. Add the beans and mix well. Cook for 10 minutes longer or until all the liquid is absorbed and the rice is tender.
SERVINGS: 2 - 4
- 1 medium onion, chopped
- 2 cloves garlic, crushed
- 1/4 cup butter
- 2 cups chicken stock
- 1 cup coconut milk
- Jamaican hot sauce to taste
- 1-1/2 cups uncooked rice
- 1 (8-ounce) can kidney beans or pinto beans, drained
TO PREPARE:
Saute the onion and garlic in the butter in a saucepan until tender. Stir in the stock, coconut milk and hot sauce. Add the rice and mix well. Bring to a boil; reduce heat.
Cook, covered, for 10 minutes. Add the beans and mix well. Cook for 10 minutes longer or until all the liquid is absorbed and the rice is tender.
SERVINGS: 2 - 4
