*adapted from BC Liquor Stores Taste 2012 Magazine Serves 4 Ingredients:
2 T. coconut oil
1 large onion, minced
4 large cloves garlic, minced
2 cups jasmine rice (I used brown jasmine rice)
1 tsp. fresh ginger, peeled and grated
1 tsp. salt
14 oz. coconut milk (I find this too rich so I used 1/2 coconut milk and 1/2 almond milk)
1-3/4 chicken or vegetable stock
1/4 cup brown sugar
1 tsp. ground allspice
1/4 tsp. ground nutmeg
2 cinnamon sticks
2 habanero peppers, stems removed cut in half and seeds removed
14 oz. canned black beans, rinsed and drained
3 green onions, including tops, chopped
1 large red or orange pepper, seeded and cut into strips
1 lime, juice only
Directions: Preheat oven to 375F. In a large, heavy saucepan with a tight-fitting lid, heat oil. Add onion and sauté over medium heat until soft and pale golden.
In another saucepan bring coconut milk, almond milk, stock, sugar, allspice, nutmeg and cinnamon sticks to a boil.
Stir in garlic and rice to golden onions and sauté for another minute before adding salt and ginger. Remove from heat and pour boiling coconut milk mixture over rice and stir to blend. Add finely chopped haberno peppers and cover with lid and bake in the center of the oven for 45 minutes. *if you are using white jasmine rice, it will only be 25 minutes.
Once rice is cooked, remove from oven and add black beans and green onions, along with some salt and pepper to taste. Scatter sliced red peppers on top and cover again, placing back in oven for 5-10 more minutes or until peppers are hot. Drizzle with fresh squeezed lime juice and serve.
