Unlike regular Mexican nachos,this rice bean nachos full with Asian spices ingredients and cook with coconut milk and there is no cheese in it,that why I call it "Asian twist"
but you can add cheese if you like !! I do like regular nachos that why I made this version just a try :)
- 1/2 cup long grain rice
- 1 can black bean 15.5 oz
- 1 can cannellini bean 15.5 oz
- 1 tbsp olive oil
- 1 yellow onion
- 2 clove garlic
- 1 6 inches cinnamon stick
- 2 clove star anise
- 2 cup coconut milk
- 2 cup water
- 1 tbsp grated ginger
- 1/2 tsp paprika
- 1 tsp cumin
- 1 tbsp salt
- 1/2 tsp cardamom powder
- 1 tbsp hot sauce ( I use Indonesian hot sauce ) / sriracha/any hot sauce as optional
And you also need :
- corn tortilla chips
- 1 ripe avocado/chunk
- sour cream
rinse the rice,set aside,chop onion and garlic
In large soup pan heat olive oil fry chopped onion and garlic until soft add cinnamon stick and star anise.
add rice,coconut milk and water bring rice to boil then simmer and covered until rice are soft/tender it take about 10- 15 minutes or so.
add the rest of spices ingredients and add beans stir and continue simmer for another five minutes.
ready to serve on top of corn tortilla chips,with chunk avocado and sour cream as topping.
Enjoy and have a great weekend !!