Thai-Inspired Coconut-Lime Beans and Rice

Ingredients

• 3/4 cup Jasmine rice
• 1.5 cups Water
• 1 cup Canned coconut milk
• 1 can (15 oz) Cooked beans (cannellini or kidney), drained and rinsed
• 2 tbsp Lime juice
• 1 tsp Lime zest(optional)
• 1 tbsp Fresh ginger, grated
• 2 cloves Garlic, minced
• 1 tbsp Chili paste (or sriracha)
• 1 tbsp Soy sauce (or tamari)
• 1 tsp Vegetable oil
• 1/4 tsp Salt(optional)
• 2 tbsp Fresh cilantro, chopped(optional)

Instructions

1. 1

   Rinse the jasmine rice. In a small pot, combine rice and water; bring to a boil, then reduce to a simmer, cover, and cook until tender, about 15 minutes. Remove from heat and keep covered.

2. 2

   While the rice cooks, heat oil in a medium saucepan over medium heat. Add ginger and garlic and cook for 1 minute until fragrant.

3. 3

   Stir in chili paste, soy sauce, and coconut milk. Simmer gently for 8–10 minutes, stirring occasionally, until slightly thickened.

4. 4

   Add the drained beans and simmer for 5–7 minutes to warm through and absorb flavor. Stir in lime juice and lime zest (if using). Season with salt to taste.

5. 5

   Spoon rice into bowls and ladle the coconut-lime beans over the top. Garnish with cilantro if desired and serve.