Thai Coconut-Lime Beans & Rice

Ingredients

• 3/4 cup Jasmine rice
• 1.5 cups Water
• 1 cup Canned coconut milk
• 1 can (15 oz) Cooked or canned beans (e.g., chickpeas or black beans)
• 1 large Lime
• 2 cloves Garlic
• 1 tsp Ginger(optional)
• 1 tbsp Red curry paste(optional)
• 1 tbsp Soy sauce(optional)
• 1 tsp Vegetable oil(optional)
• 1/4 tsp Salt(optional)
• 2 tbsp Fresh cilantro (optional)(optional)

Instructions

1. 1

   Rinse the jasmine rice, then add it to a pot with 1.5 cups water. Bring to a boil, cover, reduce to low, and cook until tender, about 20 minutes. (Start this while you prepare the beans.)

2. 2

   While the rice cooks, drain and rinse the beans. In a saucepan, warm the vegetable oil over medium heat, then sauté garlic (and ginger if using) for 30–60 seconds until fragrant.

3. 3

   Stir in red curry paste (if using) and cook for 30 seconds. Add coconut milk, beans, soy sauce (if using), and 1–2 tbsp lime juice. Simmer gently, stirring occasionally, for about 10 minutes to thicken slightly.

4. 4

   Taste and adjust with salt and more lime juice. Fluff the rice and serve the coconut-lime beans over rice, finishing with lime zest and cilantro if desired.