Creole Rice And Beans

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This rice and beans dish is seasoned with delicious creole spices and cooked in coconut milk. Serve with fresh mint and a squeeze of fresh lime juice or just as is. Beans are high in fiber and when combined with rice they are a complete protein. Black beans are also a great source of folic acid, magnesium, potassium, and iron

Ingredients

  • 2 Tbsp. Coconut oil
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 Tbsp. GF dried oregano
  • 2 tsp. GF dried basil
  • 1 tsp. GF paprika
  • 1 tsp. Pure sea salt
  • 1/4 tsp. GF ground cinnamon
  • 1/4 tsp. GF ground black pepper
  • 1/4 tsp. GF cayenne pepper
  • 1 bay leaf
  • 2 cups vegetable or chicken broth
  • 13.5 oz can coconut milk
  • 2 cups uncooked long grain rice
  • 15.5 oz black beans or red kidney beans, rinsed and drained
  • Top with fresh mint and lime juice if you wish
  • Instructions

  • In a large saucepan heat coconut oil over medium-low heat. Add onions and garlic and cook until soft, about 5 minutes. Stir in spices until fragrant, about 30 seconds
  • Add broth and coconut milk, bring to boil and cook for 3 minutes
  • Add rice and beans and bring to boil. Reduce heat to low and cover. Cook for 15 minutes until the rice is tender. Remove from the heat and rest for 10 more minutes, then fluff with a fork


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