This is quick (under 30 minute) dish to prepare. The rice cooks while the veggies are taken care of. I think the longest amount of attention is in chopping the onion and green beans. It is tasty and is low-cost and uses only 2 dishes.

Good for 2 people

• 1 C basmati rice
• 1 1/4 C water
• 1/2 t salt
• 2 T vegetable oil (don’t be vegetarian ‘cuz you like animals, be a vegetarian ‘cuz you hate plants)
• 2 T sliced almonds (do not try to slice the almonds yourself – I know more people cut on those buggers than anything else)
• 1/2 C finely chopped onion – or half a medium onion (yellow or red)
• 3 large cloves garlic, finely chopped
• 1 t ground cumin
• 1 t ground coriander
• 1/2 teaspoon red chili pepper flakes or Indian Cayanne
• a few pinches of salt (1/4t – 1/2t, but I under-salt)
• 1 can (14oz) unsweetened coconut milk (Whole Foods does a good job)
• 3/4 # green beans, trimmed and cut into 1-inch pieces
• 1 t lime juice
• 2 T chopped cilantro
• 1 C basmati rice
• rice cooker or medium pot
• 3 quart pan / pot

1. Pull out pot / rice cooker for rice. Add rice, water 1/2t salt and 3/4 C of coconut milk. If using a rice cooker (which is cheap and oh-so-easy), then turn on and you’re done. Move on to #2 In a pot, bring to a boil, bring down to the lowest simmer, cover and cook for 15 minutes. Remove from the pot and let it stand for 10 min, covered (to steam).
2. Heat oil over medium heat in 3qt pot
3. Add almonds until golden. About 4 minutes. Watch out since they can easily burn. Remove from pot for garnish later.
4. Add onions, garlic, cumin, coriander and chili/cayenne. Cook until golden, about 4 minutes.
5. Add 3/4 C coconut milk (I just use the rest of the can) and the green beans. Bring to a boil, then simmer, covered until beans are tender, 5-6 minutes.
6. Turn off heat, sprinkle with lime juice and toss lightly.
7. Plate with some of the coconut rice, then cilantro on top.

Adapted from Bihari Green Beans Masala on Wednesday Chef