1 Tbls Coconut Oil (extra virgin unrefined)
1 small Shallot, minced
1 cup uncooked Jasmine rice
3/4 cup Coconut milk
1 & 1/2 cups water
1 tsp Nutmeg
1 (15 ounce) can black beans, rinsed & drained
Directions
Melt the Coconut oil in a small saucepan over medium heat. Stir in the shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the rice and stir until coated with the oil. Pour in the Coconut milk and Water; season with Nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the liquid has been absorbed and the rice is tender, about 18 minutes. Stir in the black beans, and cook a few minutes until hot.
So easy & SO YUMMY!!!!
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