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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Quick and easy Indian rice Ingredients:
2 1/2 cups canned vegetable broth |
1 (16 ounce) can kidney beans, drained |
1 cup canned unsweetened coconut milk |
1 tablespoon jalapeno pepper, minced and seeded |
1 teaspoon dried thyme |
1/4 teaspoon ground allspice |
3/4 cup medium-grain white rice |
1 cup green onion, sliced thinly |
Directions:
1. Combine 2 cups vegetable broth, kidney beans, coconut milk, minced jalapño chili, thyme and allspice in heavy large saucepan. Bring mixture to boil over medium-high heat. Stir in rice. Reduce heat to medium-low and simmer mixture uncovered until most of liquid is absorbed and rice is almost tender, stirring often, about 20 minutes.
2. Mix 3/4 cup green onions into rice. Continue to simmer until rice is very tender and mixture is creamy, adding more broth by 1/4 cupfuls if mixture seems dry, about 5 minutes longer. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with remaining 1/4 cup green onions and serve.
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