Coconut Rice with Beans, Corn and Sausage
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This is a great make ahead dish that is delicately flavored with coconut and lemon. Serve with a salad or grilled asparagus or red peppers for a summer fresh meal.
Servings Prep Time
6 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
30 minutes
Coconut Rice with Beans, Corn and Sausage
Print Recipe
This is a great make ahead dish that is delicately flavored with coconut and lemon. Serve with a salad or grilled asparagus or red peppers for a summer fresh meal.
Servings Prep Time
6 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
30 minutes
Ingredients
  • 1.5 cups brown rice rinsed
  • 1.5 cups lite coconut milk
  • 1.5 cups unsweetened nut based milk or soy milk
  • Grated peel of one lemon, juice reserved
  • 4 Field Roast, Smoked Apple and Sage Sausage
  • 2 onions diced
  • 2 cups corn [frozen or canned]
  • 2 cups cooked beans (19 fl. oz. if canned)
  • salt & pepper to taste
Servings: people
Instructions
1) Rice
  1. Before you get started with the rice, measure and pour the lite coconut milk into a bowl. Even though much of the fat has been removed, the milk can be a bit lumpy.
  2. I always whisk it a bit before putting it in with the other ingredients. Voila, smooth as a baby's bottom.
  3. Place rice and milks and lemon peel in a saucepan and bring to a boil. Cover and simmer for 25 to 30 minutes until all the liquid is absorbed . Remove from heat, let sit for 10 minutes, covered, and then fluff up with a fork.
2) Sausage, Onion, Corn and Beans:
  1. Cut sausage lengthwise and then slice into half moon discs. Place sausage in a wok or large pan and dry fry (as in no oil or liquid) until it starts to brown a little bit. Stay focused here or your sausage will burn. It doesn’t take more than five minutes, tops. Set aside.
  2. Dice onion and place in the same pan. Add a bit of water or Veggie broth to prevent onion from sticking and burning. Cook, stirring often, until desired doneness is reached:10- 15 minutes.
  3. Turn heat to high and let onions brown a bit. Gotta stay focused here too, folks. It takes only about five minutes.
  4. Add your choice of beans, corn and cooked sausage along with the coconut rice and reserved lemon juice. Combine gently. Season with salt and pepper and serve.
Recipe Notes

It can be reheated in the microwave on high for about five minutes or warmed up in the oven for about 25 minutes at 325 degrees. Some people, like my husband, enjoy it cold.


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2 thoughts on “Coconut Rice with Beans, Corn and Sausage

  • October 8, 2015 at 8:17 pm
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    I am going to make this really soon. Sounds so good!!!

    Reply
    • October 9, 2015 at 6:39 am
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      Hi Christina,
      Looking forward to having feedback on how this recipe turned out for you. It is one of my go to recipes when I have company because I can make it ahead and reheat either in the oven or the microwave. All of my recipes list salt and pepper to taste because people have different wants and needs in this department. So just add them until you have the right taste for you.
      Take care,
      Anne

      Reply

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