Rich and delicious on it's own, this dish can also be paired with Cuban Ropa Vieja (Shredded Beef in Tomato Sauce). Both are freezer friendly.
Recipe by: Mayumi Tavalero
Cook Times
Active Prep10
Hands-On Cook5
Hands-Off Cook30
Passive0
Total Time45 minutesminutes
Recipe Serving Size10servings
Cooking Tools Required
Can Opener, Cutting board, Measuring cups and spoons, Mixing spoon, Saucepan, Spatula, Top Stove
Ingredients
2tablespooncoconut oil
4clovegarlicchopped
1/2cuponionfinely chopped
1/2cupbell pepperfinely chopped
4cuplong grain rice
4cupvegetable stock
28ouncecanned full-fat coconut milk
2teaspoonKosher salt
28ouncecanned black beansor red beans, rinsed and drained
1/2cupfresh cilantrochopped
Instructions
Place coconut oil in a medium saucepan and set over medium-high heat. When hot add the garlic, onion, and bell pepper. Saute for a minute or two until onion is translucent.
Add rice and saute another minute, making sure to coat the grains with the coconut oil and vegetables.
Pour in the vegetable stock, coconut milk, and salt, stirring just to combine.
Bring to a boil, cover and turn down to a simmer. Cook until rice is tender, about 20 minutes.
Stir in beans and cilantro; let sit 10 minutes before serving.
Reheating Instructions
Heat, covered in microwave on high power until heated through.