Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups long-grain rice (basmati)
- 2 cups coconut milk
- 2 cups water
- 1 small onion, diced
- 1-inch piece ginger, grated
- 1 can kidney beans, drained and rinsed
- salt and pepper
- 1 bunch scallions
Directions
In a medium sauce pot, sweat the onion and minced ginger in 1 tbsp olive oil until fragrant and then add rice and sauté for 1 minute.
Add the water and coconut milk and bring to a boil
Season with salt and pepper.
Add the drained kidney beans. Cover and place on a low heat and cook for 20 minutes.
Turn the heat off and let sit for 5 minutes.
Remove lid and stir in the sliced scallions and check the seasoning.
Category:World Recipes
Category:Superbowl Recipes
Category:Coconut milk Recipes
Category:Kidney bean Recipes
Category:Rice Recipes