Recipe courtesy of Beverley Watson-Horsted
Level:
None

Ingredients

Directions

Wash beans and soak overnight in water.

Remove coconut from husk and finely grate. Add water and squeeze through a strainer. Set aside the coconut and coconut milk.

In a stock pot, add oil and heat. Add beans, garlic and onion. When beans are cooked, add the coconut milk, scallion, thyme, salt, pepper and bring to a boil.

Add the rice and stir with a fork so beans are evenly distributed throughout rice. Add butter. Cover and simmer for 30 minutes.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

IDEAS YOU'LL LOVE

Pigeon Peas and Rice

Recipe courtesy of Guy Fieri

Tex-Mex Fried Rice

Recipe courtesy of Ree Drummond

Herbed Rice

Recipe courtesy of Trisha Yearwood

Rum Raisin Rice Pudding

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Baked Rice Pudding

Recipe courtesy of Food Network Kitchen

Coconut Milk Rice Pudding

Recipe courtesy of Penny Davidi

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Garlic Cilantro Lime Rice

Recipe courtesy of Ree Drummond

Healthy Cauliflower Rice

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking