Coconut Lime Rice with Red Beans and Mango

Rinse the rice under some cool water. Warm up the oil over a medium heat in a large stockpot. Add the shallots and sauté until they start to brown in some spots, about 5-7 minutes. Add the ginger and sauté for 30 seconds until everything smells good as fuck Add the rice and keep stirring until the rice is starting to smell slightly toasted, about 2 minutes. Add the coconut milk, broth, salt, and cayenne pepper and bring to a simmer. Once the pot is simmering, give it a quick stir, cover it, and lower the heat to low. The pot should be at a very gentle simmer so you can leave it the fuck alone. Cook it like this for about 40 minutes or until the rice absorbs almost all the liquid and it’s tender. If your rice isn’t done cooking by the time you run out of liquid don’t stress that shit, just add a little more broth or water.

While the rice is cooking, chop up the mango into bite-sized pieces. You should get around a cup and a half of flesh from 1 mango. Using a box grater or microplane, zest the lime into a small bowl. When is the rice is tender, fold in beans, lime zest, lime juice, and mango. Let this all cook together for another minute or two so that everything is warmed up. Serve warm topped with cilantro or green onions.

* That’s about 4 shallots or half a small onion.

** Leave this shit out if you can’t stand the heat.

*** Or 2 15 ounce cans. Also, you can use black beans or kidney here if you can’t find red beans.