Caribbean Beans and Rice (vegan, gluten-free, low fat)

One of my favorite places on earth is a small surf town in Costa Rica, on the coast of the Caribbean Ocean. My partner John and I have led several yoga retreats there, and no one is ever ready to leave at the end of the 9 day journey. I love the laid back vibe, the jungle and how it comes up to the edge of the volcanic sand beaches and the local cuisine...it really is a slice of paradise!

This recipe totally takes me back to the Caribbean experience. Not only is it absolutely delicious, it's simple to put together and is ready in about 35 minutes from start to finish. You'll be putting this in your meal plan rotation for sure!

Now if I can just figure out how to recreate the Caribbean Ocean breeze...

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CARIBBEAN BEANS AND RICE

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 30 minutes

Ingredients

1 (13.5 oz) can light coconut milk (or sub 1 1/2 cups water)
1/2 cup water
2 vegetable bullion cubes (I use "
1 tsp garlic powder
2 tsp dried thyme leaves
2 tsp turmeric powder
2 tsp cumin powder
1/4 tsp dried crushed aleppo pepper, more if you like spicy (or sub crushed red pepper or 1/2 fresh jalapeno, seeds removed and diced small)
1/2 tsp sea salt or to taste

1  (14.5 oz) can diced fire roasted tomatoes, drained
1 (15 oz) can small red beans, with liquid (or 1 1/2 cups cooked red beans, with liquid)
2 cups uncooked basmati rice, rinsed and drained

fresh cilantro for garnish (optional)


Method

Pour coconut milk and water into a medium stock pot over medium heat; add bullion cubes and spices (including salt), stirring briefly to incorporate as the water warms. Add drained tomatoes, red beans with their liquid and the uncooked basmati to the coconut spice mixture, stirring the mixture again. Cover stock pot with a tight lid and increase heat to high, bringing the rice mixture to a boil; immediately reduce heat to low, creating a slow simmer. Simmer on low for 25-30 minutes or until all liquid has been absorbed into the rice.

Remove from heat, stir gently as not to mash the rice, and serve immediately, garnishing with fresh cilantro if you have it on hand.

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RICE COOKER COOKING METHOD: If you use a rice cooker, combine coconut milk, bullion cubes and spices in a small stockpot before adding to your rice cooker with tomatoes, beans and uncooked rice. Use your standard setting and cook as you would plain rice.

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*gluten-free, soy-free, low fat