A taste of the islands--coconut and red bean rice

Summertime always makes me want to experiment with new dishes, and recently, the Caribbean seems to be my inspiration. Something about the smell of jerk seasoning makes we want to sit back with a margarita and indulge in foods from the islands. This side-dish incorporates some traditional flavors with a twist to make it a healthy alternative. Serve with jerk chicken for a complete meal.


Coconut rice
Makes 2 cups of rice
4 servings (1/2 cup of rice)
Per serving
Calories 185
Fat 2
Fiber 3
POINTS 3

Ingredients
2/3 cup low-fat coconut milk
1/3 cup chicken stock
1/2 cup canned kidney beans or red beans
1/2 cup white rice
1/2 onion, diced
1/4 red pepper, diced
1/8 tsp tumeric
1/8 tsp thyme
salt/pepper

Directions
-Saute onion and pepper in PAM
-Add coconut milk and chicken stock, bring to a boil.
-Add beans, spices, salt and pepper.
-Add rice. Return to boil. Cover and reduce heat to low.
-Simmer cook 15 minutes.

Healthy meals to nourish your mind.