Chicken Fajitas, Coconut Rice with Tomatoes,
and Black Beans
I know I've written a number of times about coconut rice (I am particularly fond of it), and wanting something other than "Spanish" or "Mexican" rice to accompany some chicken fajitas, I came up with this wonderfully tasty variation. Neither Chris, nor Ben, are huge tomato fans (unless cooked into a pasta sauce or soup), but they both loved this one, with seconds had by all.
Coconut Rice with Tomatoes
olive or canola oil
1 small onion, diced small
1 small bell pepper, diced small (use what you have)
1 cup brown rice
2 cups diced tomatoes (I used quartered grape tomatoes)
1 14 oz, can coconut milk (reg. or lite)
coarse salt and fresh ground black pepper, to taste
1/2 tsp. (or more) crushed red pepper flakes
chicken stock or water, as needed
thinly sliced scallions to serve
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ReplyDeleteTracey said... looks very yummy!
July 9 at 9:21am
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Tracey Arthur Cecie side note..i ate at fridays tonight and they had some coconut rice that was pretty good..i recalled your making some which is why i decided to give it a try.
July 20 at 11:40pm