Ingredients
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1 cup
Jasmine Rice
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1
540 ml can of Black Beans
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2 cups
Cocount water
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1
Onion diced
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2 cloves
Garlic - Crushed
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1 teaspoon
Cumin
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1 teaspoon
olive oil
Directions
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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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