You can also cook the mixture in a medium saucepan over very low heat for 15 to 20 minutes.
- 1 1/3 Cup jasmine rice
- 1/3 Cup red quinoa, rinsed, drained
- 3/4 to 1 Cups unsweetened shredded coconut
- 3 cloves garlic, crushed
- 1 can (15 ounces) black beans, drained, rinsed
- 1/2 Teaspoon Hot red pepper sauce
Put rice and quinoa in a 6-cup rice cooker.
Add 2 2/3 cups water, coconut and garlic; stir well.
Cover; cook according to manufacturer’s instructions.
Put black beans in the bottom of a large serving bowl.
Top with the cooked rice and salt; toss gently to mix.
Pass hot pepper sauce.