Note: I am calling this "rice and peas" because it reminds me of the classic rice and peas side dish from Jamaica...just a little sweeter with the coconut. The "peas" are actually beans, in our lingo.
Coconut cream powder can be found in the international aisle of your grocery or specialty store.
Makes 8 Servings
2 cups long grain white rice, rinsed well and cooked (see note below)
1 cup canned white navy beans, small red kidney beans or other small bean, drained and rinsed
1 single serve package of coconut cream powder (about 1/3 cup of powder)
1/4 cup butter, melted
1/4 tsp allspice
1 tsp chili powder
Whisk the powder into the melted butter until combined. Mix butter mixture and remaining ingredients in a medium-sized pot or large sauté pan over medium-low heat and cook until heated through.
Note: Rinsing the rice a few times before cooking keeps it from getting too sticky - especially if you are adding another liquid to it afterwards. Once you've tried it, you will never skip that step!
Like this recipe? Why not try one of these as well?
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