Some of you have been asking me what I serve with many of the recipes I have posted. The answer is almost always Rice and Beans! This dish is a staple in many homes throughout Mexico, Central America and the Caribbean. It can also be found on many restaurant menus throughout these regions – sometimes I ask if rice and beans is available with a meal even if it isn’t on the menu. Chances are usually good that you will be served the requested dish!

Rice and beans is one of those dishes that has many regional differences and each cook has their own secret recipe. Often a recipe has been handed down in a family through the generations. I have sampled many different versions, tried numerous recipes from cookbooks and asked a lot of people to share their recipe with me. In the end I came up with my own favourite recipe that includes coconut milk for a taste of the tropics in my Calgary kitchen.

3/4 cup water

Heat the oil in a sauce pan. Add the onion and sweet pepper. Cook until the onions are just soft. Add the corn and beans and stir until heated through. Add the rice and stir to mix everything together. Add the coconut milk and water. Bring to a boil, turn to a very low heat, cover and cook for 25 minutes.

Tip: Rice cooking directions may vary, compare with your rice package and adjust accordingly.