1 1/2 c Chicken broth
3/4 c Uncooked long grain rice
1/4 c Flaked coconut
1 c Drained and rinsed canned black beans
3/4 c Chopped scallions, including green tops
1/2 c Coarsely chopped red bell pepper 1/4 c Bottled Italian dressing

Bring chicken broth to a boil in a medium saucepan. Add rice and coconut, cover pan, reduce heat to simmer or low and cook until liquid is absorbed,about 18 minutes. Stir in black beans, 1/2 cup of scallions, bell pepper, and Italian dressing. Garnish with remainder of scallions. Serves 4-6.