This bowl is a serious spring fling for your taste buds!
For this dish, I kept things super basic, cooking the rice with nothing more than coconut milk, some veggie broth and a few green onions & garlic. The flavor is simple and clean in the best possible way, and it’s the ideal base for a weeknight dinner. Serve this coconut rice with a big plate of grilled vegetables and embrace my your inner culinary genius.
Healthy, hearty, and ready in under half an hour.
You could certainly garnish your bowl with red bell pepper and fresh lime slices for a little extra flavor and a sprinkling of hemp seeds doesn’t hurt either. If you want a very spicy rice dish, you could chop a fresh jalapeno and add it to the rice – yum!
Also, you’ll be thrilled if you have leftovers.
Caribbean Coconut Rice and Beans
1 tablespoon coconut oil
1 garlic clove, minced
1 green onion, chopped
1/4 teaspoon dried thyme
1 15-ounce can black beans, drained and rinsed
1 cup vegetable broth
1 cup lite coconut milk
1 cup long grain jasmine white rice
1/2 teaspoon salt
Heat oil in a large saucepan over medium heat, then add garlic, green onion, and thyme, and sauté for 2 minutes. Add beans, water, and coconut milk to the pan, then stir and bring to a boil. Add in rice and salt, then place a lid on top, turn the heat down to low, and simmer for 15-20 minutes, or until all the liquid as been absorbed, and rice is tender.
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