Jamaican Red Beans and Rice
1 tbsp coconut oil (or cooking oil of choice)
3 garlic cloves grated
1/2 yellow onion diced
2 tsp adobo seasoning
2-3 tsp cayenne or paprika
1 tsp dried thyme
1 tbsp organic tomato paste
2 bay leaves
Salt & pepper to taste
3-4 cups organic vegetable broth
1/2 can full fat coconut milk
1 can kidney beans (rinsed and drained)
2 cups uncooked white rice (I use basmati or jasmine)
Rinse rice and drain.
Heat a pot with oil. Add onions, garlic, cayenne, thyme, adobo, bay leaves and let onions cook down in the spices.
Add tomato paste and continue to saute with onions.
Add in uncooked rice and rinsed beans to pan. Sautee for 1-2 minutes.
Add in 3-4 cups veggie broth along with 1/2 can of coconut milk.
Cover pot with lid and let it simmer on low-medium heat. Remove lid intermittently to gently stir. Add more water or broth if needed until rice is fully cooked.
Adjust seasonings to your liking.
Serve hot with Jerk Chicken or Jerk Tofu & Pineapple (both recipes on my blog)!