We are not in _______________ ~ fill in the blank~ (Edmonton), we are somewhere in the Caribbean, on an island.............
What's that smell? Oh, it's soooo not 4 months of dog poo that irresponsible dog owners refused to pick up throughout the winter, thawing on the city sidewalks....no.it's.not. That smell? It's the ocean, coconut tanning lotion, and fresh sliced pineapple......(exhale).
While we're pretending......on this island there is no such thing as back fat, muffin tops, or cellulite....and when you tweeze unwanted facial hair-----it does not grow back!!! (inhale).
Whaaaaaaattt?!? It's my pretend island.......I am not in denial.....
I do not have my heat cranked up to the mid 80's (yes, I do).
I am not slathered in Coppertone SPF 7 (yes, I am).
I did not just singe my eyebrows while leaning over to envelope the scent of my "tropical" burning candle (yes, I did - don't judge me).
Okay, so I am making beans and rice.....I am using coconut milk in place of water.....I am adding lime juice and lime zest....and, I am garnishing the creamy, tender scoops of beans and rice with as ton of chopped scallions.
So please excuse me while I eat some Island Inspired Beans & Rice, I am going back to my pretend island.....for now....until Notch starts nudging me that he needs to go out......then harsh reality will sink in.....until then...........
Check out my other Island Inspired posts this week:
Island Inspired: Tropical Salsa
Island Inspired: Local Breakfast Plate (in Hawaii)
Print THIS Recipe!
Island Inspired Beans & Rice
makes 4 servings
2 tsp olive oil
1 cup brown rice
2 cups reduced fat coconut milk
1 14oz can red kidney beans, rinsed and drained
2 cloves garlic, chopped
1 lime, juiced and zested
2 scallions, whole
1/ 2 cup chopped scallions, for serving
lime wedges, for serving
In a medium-large pan with a tight fitting lid, heat the oil oil over medium heat. When oil begins to shimmer, add rice, toss to coat - toast rice for about a minute until fragrant. Add coconut milk, garlic, lime juice and zest, whole scallions, and drained beans; gently fold together - swirl only 2-3 times around the pan just to combine. Bring to a boil; cover and reduce heat to a low setting - simmer for bout 40 minutes, or until all liquids have been absorbed. Remove from heat, but leave covered, and allow rice to steam for 20-30 minutes. Fluff with a fork when ready to serve. Serve with chopped scallions and lime wedges.
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