Caribbean Rice

This was a yummy rice dish. You're supposed to serve it cold but (this will surprise you...) I didn't read through the whole recipe in time to realize that. heh heh. That said, it was quite yummy hot.

Caribbean Rice

1 can (15 oz) coconut milk

1/2 tsp onion powder

1 clove garlic, minced

6 sprigs cilantro, leaves chopped, plus additional 1 Tbsp for garnish

1/2 tsp ground ginger

1 tsp salt

1 1/2 C chicken broth

1 1/2 C rice

2 mangoes, peeled, pitted, and cut into small pieces

1 can (14 oz) black beans, rinsed and drained

Put the coconut milk, onion powder, garlic, cilantro from sprigs, ginger and salt in a blender and puree until just smooth. Transfer to a medium saucepan and add the chicken broth and rice. Cover pan and bring to a boil. Reduce heat to low and cook 15-20 minutes.

Transfer the rice to a large bowl. Add mangoes, black beans, and 1 Tbsp cilantro; mix gently. Cover and refrigerate until cooled. OR serve while hot. :)

Adapted from The Tailgating Cookbook.