Coconut Rice and Beans with Avocado

Ingredients

• 1 cup Rice, long grain
• 1 can (13.5 oz) Coconut milk
• 1 cup Water
• 1 1/2 cups Black-eyed peas, cooked
• 1/2 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1 tbsp Vegetable oil
• 1/2 tsp Salt
• 1 large Avocado, sliced

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat vegetable oil in a medium saucepan over medium heat. Add onion and sauté until softened.
2. 2Add garlic and ginger and cook for another minute until fragrant.
3. 3Stir in the rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the rice is cooked and the liquid is absorbed.
4. 4Stir in the cooked black-eyed peas and heat through.
5. 5Serve the coconut rice and beans topped with sliced avocado.

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