Kitchen Report

I like rice and beans as a quick lunch or dinner. The coconut and nutmeg in this recipe elevates the flavors in this ordinary staple dish a notch or two.

You could eat a big bowl as a vegetarian meal, or just a scoop as a side to chicken or fish.

Coconut beans and rice

1 tablespoon butter
1 tablespoon diced onion
1 cup white rice
1 cup water
3/4 cup canned coconut milk
15-ounce can black beans, drained
Nutmeg
Salt
Pepper
Hot sauce

Dice the onion and melt 1 tablespoon butter in a medium sauce pan. Add onion, stirring occasionally until softened, 2 to 3 minutes.

Add rice, water, coconut, stir to combine. Bring to a boil and then reduce heat to low. Simmer until all liquid is absorbed. Add black beans, stir to combine until beans are heated through. Sprinkle with nutmeg, season with salt, pepper, and hot sauce, to taste.

Serve in bowls. Serves 4.