PREPARATION:

For the rice:

1. In a large sauté pan oven medium heat, add the olive oil and melt the butter. Sauté the onions until soft, 4 to 5 minutes. Add the garlic, habanero pepper, cumin, cilantro, turmeric and bay leaf and cook for 1 minute. Add the rice, stock and salt; return to a boil. Reduce heat to a simmer, cover and cook for 35 minutes. Remove from the heat and let stand covered for 5 minutes. Remove the lid and fluff the rice with a fork. Garnish with toasted coconut and serve immediately.

For the beans:

1. Heat the oil over medium high heat in a Dutch oven. Add the onions and 1/2 teaspoon salt, cook until fragrant and soft, about 4 minutes. Add the garlic, cilantro and cumin and cook for 30 seconds. Add the beans and 8 cups of the vegetable stock. Bring to a boil and cook until beans are cooked through and tender, about 1 hour, stirring occasionally. If necessary, add more stock to the beans while cooking. During the last few minutes of cooking, add the remaining salt and black pepper. Remove from the heat and when cool enough, strain any excess liquid (if desired). Stir in the cilantro leaves and serve with the yellow rice.

   Editor's Note: Look for organic butter and organic, locally-grown ingredients when possible.

2. Learn more about sustainable food choices with our Eat Green Guide.

3. This recipe was featured in the Psst! Pass the Produce Episode of Emeril Green.

4. Watch: Emeril Vegetarian Recipes (VIDEO)