Coconut Rice With Quinoa And Black Beans

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.
Prep Time
10
minutes
Cook Time
30
minutes
Servings
8
servings
Coconut rice with quinoa and black beans
Total time: 40 minutes
Ingredients
  • 1 1/3 cup jasmine rice
  • 1/3 cup red quinoa, rinsed, drained
  • 3/4 to 1 cup unsweetened shredded coconut
  • 3 cloves garlic, crushed
  • 1 can (15 ounces) black beans, drained, rinsed
  • 1/2 teaspoon hot red pepper sauce
Directions
  1. Put rice and quinoa in a 6-cup rice cooker.
  2. Add 2 2/3 cups water, coconut and garlic; stir well.
  3. Cover; cook according to manufacturer’s instructions.
  4. Put black beans in the bottom of a large serving bowl.
  5. Top with the cooked rice and salt; toss gently to mix.
  6. Serve hot.
  7. Pass hot pepper sauce.
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