Ingredients:
2 1/2 cups water
1 can (15 ounces) red kidney beans, undrained
1 1/4 cups coconut milk
1 small onion, chopped
1 clove garlic, finely chopped
4 MAGGI Chicken Flavor Bouillon Cubes, crushed
2 sprigs thyme
1 tablespoon butter
2 cups long-grain white rice
1 whole habanero chile
Chopped fresh thyme or parsley
Directions:
COMBINE water, beans and liquid, coconut milk, onion, garlic,
bouillon, thyme sprigs and butter in large, heavy saucepan. Bring mixture to a
boil. Stir in rice; return to a boil.
REDUCE heat to low. Place chile on top. Cover; cook for 20 to
25 minutes or until rice is tender and most of liquid is absorbed.
REMOVE thyme sprigs and chile before serving. Sprinkle with chopped
thyme.
Estimated Times:
Prep Time:
10 minutes
Cooking Time:
25 minutes
Cooling Time: 0 minutes
Servings: 8
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