| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Thai | 4 | Servings | |
INGREDIENTS
| 1 | cn | (14.5 oz) chicken broth |
| 1/2 | c | Shredded coconut meat |
| 1 | tb | Margarine |
| 1 | c | Long-grain rice; * see note |
| 1 | cn | (15-oz) black beans; rinsed and drained |
| 1/2 | c | Sliced green onions |
INSTRUCTIONS
In medium saucepan, combine broth, margarine and coconut. Bring to a boil. Stir in rice. Reduce heat, cover and simmer 15 minutes. Stir in beans and onions; cover and cook another 5 minutes, or until liquid is absorbed. NOTES : * I use jasmine (Thai) rice -- which lends an extra sweetness. Recipe by: Pillsbury Posted to MC-Recipe Digest V1 #990 by LBotsko <LBotsko@aol.com> on Jan 7, 1998
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