Caribbean Coconut Black Beans & Rice

This is one of our favorite dishes to make during those nice days when the temps are perfect for a tropical side dish such as this Caribbean Coconut Black Beans and Rice dish! The flavor of the coconut milk combined with garlic and green onion is a taste like no other. Enjoy with a side of teriyaki tofu.

2 cups basmati brown rice (uncooked)

1 to 2 bulbs of garlic diced

2 can of black beans

1 can lite coconut milk

1/2 cup chopped green onion

Salt & Pepper to taste

Cook brown rice according to package. Do not add salt upon cooking. Once brown rice is fully cooked transfer into a large non-stick frying pan or skillet on stove at just under the medium heat setting. Add chopped garlic and stir for about 2 – 3 minutes, then add black beans, coconut milk, and chopped green onion. Add salt and pepper and stir for another ten minutes being careful not to overcook. The idea is just to heat everything up and mix all together.

Tofu Teriyaki: 1 package of firm tofu drained. Cube tofu and marinate in a container with soy sauce for 45 minutes in refridgerator. Once marinated, either pan fry or bake on non-stick flat cooking tray at 385 degrees for 15 minutes on each side.