CURRIED COCONUT, BLACK BEANS AND RICE

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CURRIED COCONUT, BLACK BEANS AND RICE image

Categories     Bean

Yield 4

Number Of Ingredients 13

1 cup quick-cooking brown rice
1 tablespoon canola oil
1 cup chopped onion
1 green bell pepper, chopped (or 1 cup frozen, thawed)
3 cloves garlic, minced
1 tablespoon Thai red curry paste
2 (15-ounce) cans low-sodium black beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes
1 (13.5-ounce) can lite coconut milk
2 teaspoons brown sugar
1 teaspoon grated lime zest
2 tablespoons lime juice
1 mango, diced (optional)

Steps:

  • 1. Cook rice according to package directions (omitting any fat). 2. Heat oil in large, deep skillet over medium high; add the onion, bell pepper and garlic and cook, stirring, until somewhat softened, about 3 to 4 minutes. 3. Stir in curry paste, black beans, tomatoes, coconut milk and brown sugar; simmer 20 minutes. 4. Stir in lime zest and juice; season to taste with salt and pepper. Stir in mango, if using. Serve over rice

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