Maggi Beans and Rice

  • 2 1/2 cups water
  • 1 - 15 oz. can red kidney beans, undrained
  • 1 1/4 cups coconut milk
  • 1 small onion, chopped
  • 1 clove garlic, finely chopped
  • 4 MAGGI Chicken Flavor Bouillon Cubes, crushed
  • 2 sprigs thyme
  • 1 Tbsp butter
  • 2 cups long-grain white rice
  • 1 whole habanero chile
  • Chopped fresh thyme or parsley image placeholder

Combine water, beans and liquid, coconut milk, onion, garlic, bouillon, thyme sprigs and butter in large, heavy saucepan. Bring mixture to a boil. Stir in rice; return to a boil.

Reduce heat to low. Place chile on top. Cover; cook for 20 to 25 minutes or until rice is tender and most of liquid is absorbed.

Remove thyme sprigs and chile before serving. Sprinkle with chopped thyme.

Servings: 8 to 10
Submitted by: Recipe Group Member

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