Coconut Rice with Black Beans and Euro Greens

Serves: 4-6

Ingredients:


1 1/2 cups Cut 'N Clean Greens Euro Greens, chopped more finely

1 1/4 cups cooked black beans

1 cup coconut milk

1 tablespoon onion salt

1 teaspoon Tabasco sauce

1 teaspoon lime juice

2 tablespoons raisins

2 packets Knorr/Lipton Cajun Sides “New Orleans Style Rice”

2 teaspoons olive oil

1 teaspoon allspice


Preparation:

Combine beans and coconut milk in a large saucepan; cook on low heat until the beans are thoroughly heated.

Stir in onion salt, Tabasco, lime juice and raisins; simmer for 7 minutes. Stir in rice packets and bring to a boil. Reduce heat to lowest, cover and simmer for 7 minutes, or until all liquid is absorbed and rice is tender.

While rice is cooking, heat olive oil in a skillet and sauté chopped Euro Greens blend over medium-low heat for 8-10 minutes, stirring frequently. Mix cooked greens in with rice mixture. Stir in allspice and refrigerate until chilled.


Popular vegetable substitutions include: Country Greens or Euro Greens or Organic Garden Greens

This recipe was served to the 500,000 festival-goers at The Taste of Buffalo 2006, the second largest food festival in the United States, presented by TOPS Markets. Headquartered in New York state, TOPS is a chain of more than 100 markets that serve New York, Ohio and Pennsylvania.

Caribbean-themed rice, beans and greens puts a spicy chill on summer

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