Ingredients
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For the Rice and Beans:
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1 cup long-grain white rice (or brown rice for extra fiber)
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2 cups canned red kidney beans, drained and rinsed
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1 onion, finely chopped
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3 cloves garlic, minced
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1 red bell pepper, diced
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1 green bell pepper, diced
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1 can (14 oz) coconut milk
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1 teaspoon ground allspice
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1 teaspoon thyme
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1 Salt and pepper to taste
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2 tablespoons vegetable oil
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For the Mango Salsa:
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2 ripe mangoes, diced
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1 red onion, finely chopped
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1 jalapeño pepper, seeds removed and finely chopped
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1/4 cup fresh cilantro, chopped
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1 Juice of 1 lime
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1 Salt and pepper to taste
Directions
Enjoy the taste of the Caribbean with this Vegan Caribbean Rice and Beans dish, paired with zesty mango salsa. It’s a delightful, wholesome, and gluten-free meal inspired by the flavors of the islands.
Customize the level of spiciness in your mango salsa by adjusting the amount of jalapeño pepper used.
Steps
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1
Done
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In a large pot, heat vegetable oil over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent. |
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2
Done
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Stir in the diced red and green bell peppers and cook for a few more minutes until they begin to soften. |
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3
Done
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Add the rice to the pot and stir well to combine with the vegetables. Cook for 2-3 minutes until the rice is slightly toasted. |
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4
Done
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Pour in the canned coconut milk and add the drained kidney beans, ground allspice, thyme, salt, and pepper. Stir everything together. |
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5
Done
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Reduce the heat to low, cover the pot, and let the rice simmer for 15-20 minutes, or until the rice is tender and has absorbed the liquid. Fluff the rice with a fork. |
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6
Done
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While the rice and beans are cooking, prepare the mango salsa. In a bowl, combine the diced mangoes, finely chopped red onion, jalapeño pepper, fresh cilantro, lime juice, salt, and pepper. Mix well. |
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7
Done
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Serve the Caribbean rice and beans hot, topped with generous servings of mango salsa. |
