Maggi Rice and Beans

Name: Maggi Rice and Beans
Prep time: 10 s
Cook time: 25 s
Total time: 35 s
Yield: 8
Cuisine: mexicano
Ingredients: 2 1/2 cups water; 1 can (15 ounces) red kidney beansundrained; 1 1/4 cups coconut milk; 1 small onionchopped; 1 clove garlicfinely chopped; 4 teaspoons MAGGI Granulated Chicken Flavor Bouillon; 2 sprigs thyme; 1 tablespoon butter; 2 cups long-grain white rice; 1 whole habanero chile; Chopped fresh thyme or parsley

EL MEJOR NIDO

Level

Easy

Prep

10 min

Cook

25 min

Servings

8 to 10 servings

This is a zesty twist on a basic rice and beans recipe, and can go well in any meal where you wish to add a hearty side.

Key Ingredients

Maggi

Bouillon

Granulated Chicken Bouillon 15.9 oz

Ingredients

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2 1/2 cups water
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1 can (15 ounces) red kidney beans, undrained
●
1 1/4 cups coconut milk
●
1 small onion, chopped
●
1 clove garlic, finely chopped
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4 teaspoons MAGGI Granulated Chicken Flavor Bouillon
●
2 sprigs thyme
●
1 tablespoon butter
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2 cups long-grain white rice
●
1 whole habanero chile
●
Chopped fresh thyme or parsley

Make It

Step 1

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.

Step 2

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.

Step 3

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