Coconut Rice

SERVING SIZE: 4 DIFFICULTY LEVEL: INTERMEDIATE

PREP TIME: 10 MINUTES COOK TIME: 45 MINUTES

 

INGREDIENTS:

  1. 1 cup long grain rice

  2. 1 clove of garlic

  3. 1 yellow or white onion

  4. 1 can full fat coconut milk

  5. 2 tbs coconut oil

  6. 1 can of fire roasted tomatoes 

  7. 6 tbs of coconut cream

  8. 1 can of kidney beans

  9. 1 can of artichokes 

  10. 1 tbs turmeric 

  11. 2 tsp smoked paprika

 

PREP:

  1. Remove the outer layer from the onion and dice into small, bite size pieces.

  2. Peel and mince garlic.

  3. In a colander, drain and rinse beans and artichokes and set aside for later.

COOK:

  1. Add coconut oil to a pan over medium heat.

  2. Give the oil 2-3 minutes to heat up before adding the garlic and onion.

  3. Saute for 5-6 minutes, stirring occasionally. Rinse rice before adding it to the pan.

  4. Stir until combined. Add the coconut milk, tomatoes and spices, stir until uniform.

  5. Cover and simmer on medium-low, stirring occasionally for 45-50 minutes or until rice becomes tender.

  6. After rice is done cooking, add in the beans and artichokes and coconut cream. Stir until combined and serve. 

 

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