Name: Caribbean Black Beans and Coconut Rice
Ingredients: 5-6 c cooked jasmine rice (2 cups uncooked rice); 1 tsp dried thyme (or one Tb fresh); 1-2 Tb canola oil; 4-5 small sweet peppers of red, orange and yellow; 4 cloves garlic, minced; 1 bunch of green onions, sliced thinly; 4 cans black beans, drained and rinsed; 1 can Thai Kitchen coconut milk

Ingredients

Scale

5–6 c cooked jasmine rice (2 cups uncooked rice)
1 tsp dried thyme (or one Tb fresh)
1–2 Tb canola oil
4–5 small sweet peppers of red, orange and yellow
4 cloves garlic, minced
1 bunch of green onions, sliced thinly
4 cans black beans, drained and rinsed
1 can Thai Kitchen coconut milk

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Instructions

While the rice is cooking, saute the peppers and garlic in the oil until soft.
Add the green onions and saute 2-3 minutes more.
Stir in the black beans and warm through then add the rice and coconut milk.
Stir over med-low heat until well combined and heated through.
Serve hot.

**I really like Thai Kitchen brand coconut milk – it is less watery than other brands and tastes better, I think. When you open the can, the top half will be solidified so be careful when you spoon it out since the bottom will be liquid. Don’t use the light coconut milk though – I know the regular is fattening but it’s only one can for this big dish! Better yet, don’t even look at the fat content!