Serves 6 to 8
Inspired by a favorite Caribbean staple, this black beans and rice dish has the warm flavors of coconut, allspice and cinnamon. Serve with chicken, fish or pork. This recipe was inspired by Whole Planet Foundation microcredit clients.
1 (13.5-ounce) can light coconut milk, divided
3/4 teaspoon sea salt, divided
1 cup long-grain white rice
1 tablespoon coconut oil
1 large yellow onion, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 (15-ounce) can black beans, rinsed and drained
1 teaspoon fresh thyme leaves
Place 3/4 cup coconut milk, 1 1/4 cups water, 1/4 teaspoon salt and rice in a medium saucepan and bring to a boil. Reduce heat to low. Cover and simmer about 20 minutes or until liquid is absorbed.
Meanwhile, in a large high-sided skillet, heat coconut oil over medium-high heat until melted and hot. Add onion, bell pepper and garlic and cook until tender, about 10 minutes, stirring occasionally. Stir in allspice, cinnamon, cayenne and remaining 1/2 teaspoon salt and cook until fragrant, about 1 minute, stirring constantly. Add beans, remaining coconut milk and 1/2 cup water and bring to a simmer over medium-high heat. Reduce heat to medium and simmer until thickened and heated through, about 8 minutes, stirring occasionally. Remove from heat and stir in coconut rice and thyme.
Per serving: 210 calories (50 from fat), 6g total fat, 4.5g saturated fat, 0mg cholesterol, 260mg sodium, 34g total carbohydrate (4g dietary fiber, 2g sugar), 6g protein
Source: Whole Foods Market