Bring fragrant flavors to rice and beans

Rice and beans are among the world's most popular budget foods.

In Asia, it's sticky rice and mung beans. In Spain, it's rice with peppers, onions and garbanzo beans. And in the American South, it's red beans and rice.

Rice is available in numerous varieties, including the relatively bland long grain white and nutrient-packed brown rice.

In general, whether white or brown, the shorter the rice the starchier and stickier it is. For light, fluffy rice, stick with long grain varieties. For the best value, look for rice in bulk bins or large sacks. Kept cool and dry, it keeps indefinitely.

Beans also come in numerous varieties. Dry beans are the best value, but few people are willing to spend the time needed to soak and boil them. Canned beans still are a good value, rarely costing more than $1 for a 15-ounce can.

This fragrant rice recipe melds the Afro-Caribbean flavors of coconut and sweet potato with the Asian combination of ginger and edamame soy beans. If you like, you can substitute lima beans or even black beans for the edamame.

The recipe makes four generous main course servings or six sides, and costs about $1.25 per main serving.

FRAGRANT COCONUT RICE WITH EDAMAME AND SWEET POTATOES

Start to finish: 30 minutes

Servings: 4 to 6

1 teaspoon canola oil

1 cup peeled and diced sweet potato

1/2 cup chopped scallions

1 tablespoon minced fresh ginger

10-ounce bag shelled edamame soy beans

1 1/4 cups jasmine rice

15-ounce can coconut milk

1 1/2 tablespoons lime juice

1 teaspoon salt

1 cup water

1 teaspoon grated lime zest

1/2 cup chopped peanuts (optional)

In a large saucepan with a lid, heat the oil over medium-low. Add the sweet potato, scallions and ginger and saute until the scallions have softened, about 4 minutes.

Stir in the edamame, rice, coconut milk, lime juice, salt and water. Bring the mixture to a boil, then cover, reduce heat to simmer, and cook until the rice is tender and the liquid has been absorbed, 15 minutes.

Use a fork to fluff the rice, then stir in the lime zest. If desired, serve topped with peanuts.