Coconut Rice II

Description
Serves 4


 * Contributed by World Recipes Y-Group

Ingredients

 * 2 cups long-grain rice (basmati)
 * 2 cups coconut milk
 * 2 cups water
 * 1 small onion, diced
 * 1-inch piece ginger, grated
 * 1 can kidney beans, drained and rinsed
 * salt and pepper
 * 1 bunch scallions

Directions

 * 1) In a medium sauce pot, sweat the onion and minced ginger in 1 tbsp olive oil until fragrant and then add rice and sauté for 1 minute.
 * 2) Add the water and coconut milk and bring to a boil
 * 3) Season with salt and pepper.
 * 4) Add the drained kidney beans. Cover and place on a low heat and cook for 20 minutes.
 * 5) Turn the heat off and let sit for 5 minutes.
 * 6) Remove lid and stir in the sliced scallions and check the seasoning.