Caribbean Rice and Beans (my additions in parenthesis) 1 t olive oil 1 chopped onion 1 large jalapeno, seeded and minced 1 1/2 c long-grain rice 1 14-oz can unsweetened coconut milk, well shaken (I used TJ's "light" coconut milk) 2/3 c water 1 t salt 1 15-oz can kidney beans, drained and rinsed, or equivalent amount cooked dry beans hot sauce (I used about 1 t Tabasco) (garnishes: cilantro, chopped salted peanuts, scallions, chooped hard boiled egg) 1. In a large saucepan, heat oil. Add onion and jalapeno and saute until translucent. 2. Stir in rice and saute for 1 -2 minutes. 3. Stir in coconut milk, salt, water and bring to a boil. 4. Stir in the beans. 5. Cover,r reduce heat, and simmer for 20 minutes. 6. Fluff rice with fork. Place a kitchen towel over the rice and put the lid back on. Let stand for 5 minutes. (I didn't find this necessary - there was no extra moisture than needed absorbing!) 7. Stir in hot sauce to taste. (8. Top with garnishes as listed above.) (Next time, I''ll probably add some frozen peas into it as well, stirred in at the end.) Souce: Food and Wine magazine, May 2004 I served this for dinner alongside a few TJs potstickers, a cold marinated asparagus and snow pea salad, and baked, teriyaki-marinated chicken (for BF) and tofu (for me and kiddo) with peanut sauce, and a salad with romaine, dried cherries, cucumber, red bell pepper and wonton strips, with orange-sesame dressing. Good stuff! Also pretty quick, cheap, and easy!