Coconut Red Beans and Rice

Spice up your rice and pair it with Jerk Chicken Thighs! You might wonder, “Why white rice and not brown rice?” While brown rice has more fiber and B vitamins, few firefighters prefer to buy or cook it. Do not worry; this recipe has some tricks for replacing the fiber. Toss in a bag of frozen cauliflower rice and 2 cans of kidney beans to boost fiber.

Active Prep Time: 15-20 minutes

Makes 12 servings

Ingredients

2 Tbsp avocado oil
3 garlic cloves, minced
1 onion, finely chopped
1 jalapeno, finely chopped
1 tsp dried thyme
1 tsp ground allspice
1 tsp salt
2, 14 oz cans kidney beans
1, 14 oz can coconut milk
1 cup water
2 cups jasmine rice
1, 10 oz bag frozen cauliflower rice

Directions

Preheat oven to 400℉
Saute garlic, onion, and jalapeno in avocado oil in an oven-safe pot or Dutch oven.
Drain and rinse the kidney beans (to reduce sodium by 30%)
Add thyme, allspice, salt, beans, coconut milk, and water to the sauteed veggies. Bring to a simmer and add rice. Simmer, then cover and move to the oven.
Bake for 35-40 minutes or until rice is tender and liquid is fully absorbed. If the liquid is absorbed and the rice is still a little crunchy, remove it from the oven and leave the lid on for 5-10 minutes before fluffing.
Microwave cauliflower rice according to package directions. Drain excess liquid and mix into the rice and beans thoroughly. Serve and enjoy!

Nutrition

1 cup coconut rice: 225 calories, 34 g carbohydrate, 6 g fat, 7 g protein, 4 g fiber

Megan Lautz, MS, RD, CSCS, TSAC-F

Megan is a Registered Dietitian and coach who specializes in firefighter nutrition. Megan’s mission is to help firefighters perform better, recover faster, and enjoy long healthy retirements. Megan is the owner of RescueRD LLC, which provides nutrition seminars and coaching for tactical athletes across the country. Check out @Rescue.RD on Facebook and Instagram.

Palm Beach Gardens Fire Rescue Health & Wellness