Coconut Red Beans and Rice
Spice up your rice and pair it with Jerk Chicken Thighs! Adding cauliflower rice and kidney beans boosts fiber without sacrificing the flavor of classic coconut rice.
Ingredients
- 2 Tbsp avocado oil
- 3 garlic cloves, minced
- 1 onion, finely chopped
- 1 jalapeño, 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°F.
- Sauté garlic, onion, and jalapeño in avocado oil in an oven-safe pot or Dutch oven over medium heat.
- Drain and rinse kidney beans to reduce sodium. Add thyme, allspice, salt, beans, coconut milk, and water; bring to a simmer then add rice.
- Cover and bake for 35–40 minutes until rice is tender and liquid is absorbed.
- Microwave cauliflower rice separately, drain, and mix into the rice and beans before serving.
Nutrition Facts Per serving
Per 1 cup serving: 225 calories, 7g protein, 34g carbohydrates, 6g fat, 4g fiber
Serving Suggestions
Pairs perfectly with Jerk Chicken Thighs. Double the jerk chicken recipe to make Jerk Chicken Wraps the next day.