Best Ever Black Bean Coconut Rice

This recipe has been one of our favorites for a long time. I still hear you guys talk about it and ask for the recipe. So here it is. And of course for bigger crowds you should double or triple this recipe, this one serves about 4-6.

1 C. uncooked Jasmine or Basmati Rice
1 Can coconut milk
1 1/4 C. Chicken stock
4 strips of bacon, diced
4 green onions
1 large clove garlic, minced
1 tsp. Cumin
1 Jalapeno, seeded and chopped
1/4 C. unsweetend coconut
1 can black beans, rinsed and drained
salt and pepper

Cook the rice in the chicken stock and 2/4 C. of the coconut milk. In a small frying pan saute the bacon till brown, remove bacon leaving all dripings in pan. Add to bacon fat green onions, garlic, jalapeno and cumin, saute until garlic is cooked but not browned, about 4 min. Add the black beans to the pot with the rice stir, now add the green onion mixture including all bacon drippings from the pan, remaining coconut milk, shredded coconut, bacon, and salt and pepper to taste. Mix well and adjust seasonings as desired, sometimes I like more cumin or more shredded coconut etc. Serve hot and enjoy!

Mediterranean Dip

This is actually Kelly's recipe, but it just has to be posted because it is so delicous and simple!

1 block cream cheese, softened
1/2 cup Mayo
1 sm. can diced black olives
1 pkg. seasoned feta cheese (can do plain, but Kelly does sundried tomato and it's yummy)
2 roma tomatoes, seeded and diced very small
1 cucumber, peeled, seeded and finely diced
Salt and pepper
Crackers (wheat thins)

Whip together the cream cheese and mayo. Spread it on a low rimed dish or decorative plate. Top with tomato, olives, cucumber and sprinkle with feta, sprinkle with salt and pepper. Serve cold with crackers.