Spicy Beans with Coconut Milk

Ingredients

• 4 cups hot cooked basmati or long-grain rice
• 2 to 3 tablespoons fresh lime juice
• 1 to 2 tablespoons red curry paste
• 2 garlic cloves, minced
• Vegetable cooking spray
• Toppings: 2 green onions, chopped; 2 tablespoons chopped fresh cilantro (optional)
• 1 teaspoon grated lime rind
• + 6 more ingredients
• • 1 to 1 1/2 teaspoons salt
  • 2 tablespoons sugar
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 (15-ounce) cans kidney beans, rinsed and drained
  • 1 sweet onion, chopped
  • 1 (13.5-ounce) can lite coconut milk

Sauté chopped onion in a Dutch oven coated with cooking spray over medium-high heat 5 minutes; add garlic, and sauté 1 minute. Add red curry paste; sauté 1 minute. Stir in kidney beans, diced tomatoes, coconut milk, and next 4 ingredients. Bring to a boil; reduce heat, and simmer 30 minutes. Serv...

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