Put the lime in the coconut...

I purchased some hazelnut crusted salmon at Trader Joe's this weekend in case I got lazy one night this week... well, that night came quickly. I wanted something else to make the dish really pop but didn't know what to make. So for lunch I tuned to Robin Miller to see what she was up to (who am I kidding... I watch her every day).

She made a few really delicious meals. One of them was a rice and beans side dish for her main chicken dish. This rice and beans dish just sounded delicious! And I had all of the ingredients at home except for the coconut milk. I've never cooked with coconut milk so I was pretty excited to try it!

Source: Quick Fix Meals with Robin Miller



Coconut Lime Rice and Beans (or Jamaican Rice and Peas)

• 2 cups instant rice (I used brown jasmine rice)
• 1 14 ounce can coconut milk
• 1 1/4 cup water
• 1 15 ounce can kidney beans, drained
• 1 teaspoon dried thyme
• 1/2 teaspoon finely grated lime zest
• 3 tablespoons chopped chives
• Juice of 1/2 a lime

Throw everything but the chives and lime juice into a rice cooker and flip the switch to cook... wait for switch to go to warm. Fold in chives and season to taste with salt and pepper if desired.Squirt the juice of 1/2 a lime on top and stir.

Makes 8 servings, 7 WW points per serving (and sooo worth it!)