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New Soul Kitchen

Source: CLEO TV 

Ingredients

  • ¼ cup vegetable oil
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 5 garlic cloves, finely pressed + 3 mashed
  • 1 bay leaf
  • 2 cups dry light or dark kidney beans picked through, rinsed, soaked overnight
  • 2 ½ cups chicken broth
  • 2 cups coconut milk
  • 1 ½ cups white long grain rice
  • 1 teaspoon kosher salt
  • Cracked black pepper
  • 1 tablespoon olive oil

Instructions

  1. In a large sauce pot or dutch oven heat oil over medium high heat.
  2. Begin to sauté the onion, green pepper, and garlic until onions are translucent about 5 to 6 minutes.
  3. Add the bayleaf and beans into the pot and cover with 2 cups chicken broth and 1 cup coconut milk.
  4. Season with salt and cracked black pepper and stir to combine.
  5. Cover the pot and cook over medium heat for about 45 minutes to 1 hour.
  6. Add in the rice, 1 cup coconut milk and ½ cup chicken stock (if needed) and stir to combine. Cover the pot and cook until the rice is tender and has absorbed the liquid about 20- 30 minutes. Take the lid off the rice and let sit for about 10 minutes before fluffing if desired.
  7. Drizzle on 1 tablespoon olive oil. Gently separate rice grains using a fork, working your way to the bottom of the pot.
  8. Serve hot.

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