Rice and Beans

By Carol Sarah Wyant
August 6, 2013
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Rice and Beans


Author Notes: Easy delicious side dish.Carol Sarah Wyant

Serves: 4

  • 1 cup Jasmine Rice
  • 1 540 ml can of Black Beans
  • 2 cups Cocount water
  • 1 Onion diced
  • 2 cloves Garlic - Crushed
  • 1 teaspoon Cumin
  • 1 teaspoon olive oil
  1. Rinse the rice and the beans and drain both. In a rice cooker, toast the herbs and onions in olive oil, add rice and saute for 2 mins. Add coconut water. Cook until fluffy and add the beans and heat through.

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