Coconut Lime Rice with Beans and Mango
1 1/2 cups short grain rice
2 teaspoons olive oil
3/4 cup diced onions
1 1/2 tablespoons fresh ginger, minced
1 cup coconut milk
1 1/2 cups vegetable stock
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 mango, cut into cubes
2 cans red beans (15 oz. cans), rinsed
grated zest and juice of 1 lime
Rinse rice under cold water. Heat the oil over medium heat in a large soup pot. Add the onions and saute until they start to brown in some spots, about 3 minutes. Add the ginger and saute for a further 30 seconds until aromatic. Add the rice and keep stirring until the rice is slightly toasted. Add the coconut milk, stock, salt and cayenne pepper. Bring to a simmer, then turn down heat to low (but not too low as it need to continue to simmer). It should simmer for about 35 minutes or until the rice is tender. If you run out of liquid before the rice is done, just add more vegetable stock.
While the rice is cooking, chop up the mango into cubes. When the rice is done, fold in the beans, lime zest and mango. Let it cook together for another few minutes until hot throughout. Serve as a side.