Coconut rice and red beans on a Sunday afternoon…

But of course

This is a very flexible recipe…make it your own.

I always use some coconut milk and lime to make it mine

lime in the coconut. yep

You can add any kind of protein…chicken, shrimp, tofu…or none at all.

I used boneless skinless chicken thighs…grilled and chopped

marinate them in teriyaki sauce if you like.

Lots of veggies….chopped. Carrots , zucchini, broccoli, sweet potatoes, celery…water chestnuts are always fun and crunchy.

Whatever you have in your garden…or local store…

Sauté them with some sesame oil and olive oil…keep ‘em crunchy.

Grate the carrots and the sweet potatoes, though…they cook faster

Fresh ginger…oh how I love the taste and smell of fresh ginger…I could count the ways

The rice is simply cooked with coconut milk and red or black beans and a tad of agave syrup

you can certainly use brown or white sugar….whatever floats your boat

I like brown rice…but Jasmine rice is pretty darn amazing too.

I add some pineapple juice to the sauce…which also has some prepared chili ginger and teriyaki sauce added…

I think it is too salty so cut it with fresh pineapple juice…

…and then I may or may not add some of said pineapple juice to a glass of ice with

some coconut rum and a lime… while I cook. adds to the tropical feel ya know.

Just load the coconut rice and beans on the plate…put veggies and chicken on top…drizzle with sauce and a squeeze of lime

and Voila. Dinner is served…with a touch of the tropics…

Adapted from this recipe here

try it. you’ll like.