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Coconut Rice with Quinoa and Black Beans

A vegetarian side dish to prepare the night before
Coconut rice with quinoa and black beans
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Cook jasmine rice, red quinoa, unsweetened shredded coconut and crushed garlic together. Lay over a bed of black beans and enjoy now or tomorrow. 

This recipe by JeanMarie Brownson appeared in the Chicago Tribune.

Ready in
40 m
10 m
(prepare time)
30 m
(cook time)
8
Servings
250
Calories Per Serving

Notes

You can also cook the mixture in a medium saucepan over very low heat for 15 to 20 minutes.

Ingredients

  • 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

Directions

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.

Serve hot.

Pass hot pepper sauce.