A rice and beans recipe with a bit of coconut and a little bit of heat.

2 TBS Olive Oil

12 oz Jasmine Rice

1/2 cup coconut milk

3 Cups Water

2 envelopes Goya Chicken Bouillon

2 chopped scallions

1 hot pepper

1 clove garlic minced

Lime Zest

1 envelope Sazón Goya

2 Cans Goya Small Pink Beans

Cilantro and sliced limes

1. Heat oil in a heavy bottom pot

2. Add  scallions, whole hot pepper and garlic a and saute for 3 minutes.

3. Add rice and saute for 3 minutes.

4. Add water, bouillon, sazon, lime zest and coconut milk to rice mixture and stir.

5. Cover and simmer on low heat for 20 minutes or until tender.

6. Add beans heat through. Take out the hot pepper before in opens. Add chopped cilantro and serve with sliced limes.

Serves 4 -6