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
Preheat the oven to 350 degrees; spray a 2qt. baking dish with cooking spray and set aside. Using only as much oil as necessary (you can get away with less if using a nonstick pan), saute the onion and bell pepper over medium heat until softened, but not browned, about 5 minutes. Stir in the rice and saute for a few minutes more- the rice will start to look translucent. Stir in the remaining ingredients and spoon into the baking dish (shake the can of coconut milk well before opening). Cover the dish tightly with a lid or foil and bake for 1 hour, or until the rice is tender and has absorbed the liquid. You will want to check the rice once or twice during the hour and add a bit of stock or water if it seems dry. Serve sprinkled with sliced scallions.