Dark Kidney Beans and Rice



Breakfasts & Brunches

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1 can goya dark kidney beans

1 can coconut milk

6 cups water

1 teaspoon ground black pepper

1 teaspoon crushed red pepper

1 tablespoon chicken bullion

3 sprigs scallion split down the middle

1 teaspoon dry thyme

3 cups uncooked jasmine rice

Directions: On medium flame in a large pot, Put coconut milk, dark red kidney beans, water, black pepper, crushed red pepper, chicken bullion, thyme and scallion, stir and boil uncovered for 15 minutes (be careful that it doesn't boil over). Add the rice and cook on medium to low flame stirring occasionally and boil until you can see the rice. Reduce the flame to low or steam and continue cooking for about 30 to 40 minutes or until rice grains are soft. Use a fork to fluff the rice while it is cooking then turn off the flame and remove from heat and serve hot.

Enjoy Lexie Starr

    Beans and Coconut Milk                  Rice Cook                         Dinner

Dark Kidney Beans and Rice Recipe Video

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