½cup long-grain white rice

1 cup lite canned coconut milk

¼ cup water

1 cup drained canned pinto beans

2 scallions, sliced (about 1/3 cup)

Salt and freshly ground black pepper

Place rice, coconut milk and water in a small saucepan and bring to a simmer. Cover with a lid and simmer 10 minutes. Add the beans and continue to simmer 5 minutes or until the rice is cooked through. If there is still some liquid, remove the lid and boil rapidly for a minute or two until it is absorbed. Remove from heat, sprinkle scallions on top and add salt and pepper to taste. Makes 2 servings.

Per serving: 348 calories (20% from fat), 7.8 g fat (6.3 g saturated, 0.2 g monounsaturated), no cholesterol, 10.6 g protein, 59.3 g carbohydrates, 6.5 g fiber, 132 mg sodium.