Caribbean Beans and Rice
Colleen Kachmann is a certified integrative nutrition health coach and author of Life Off the Label: A Handbook for Creating Your Own Brand of Health and Happiness, available on Amazon. Follow her on Facebook, Instagram, and contact her at colleenkachmann.com
Servings Prep Time
8 10
Cook Time
20
Servings Prep Time
8 10
Cook Time
20
Ingredients
Instructions
  1. In medium sauce pan, whisk bouillon into water and bring to a boil. Add rice. Cover and simmer for 15-20 minutes. Fluff with a fork.
  2. In large skillet, saute garlic, onion and jalapeño in diced tomatoes. Once onion is soft, whisk in the coconut milk and beans. Add cumin, chili powder, turmeric, coriander and squeeze in the juice from one lime. Simmer for a few minutes. Add salt and pepper to taste.
  3. Remove from heat. Add the rice to the skillet. Garnish with cilantro and green onion.
Recipe Notes

If you have a favorite Caribbean spice blend, forgo my recipe and use your own favorite seasonings. Beans and rice can handle a lot flavor, so don’t be afraid to add extra. My measurements are approximate, and in the end, I always add extra dashes of everything from onion and garlic powder, to paprika, thyme, oregano and even curry. Add some hot sauce if you like it spicy! You can’t go wrong here! 

Make this your kids favorite filling meal by wrapping in a whole grain tortilla shell and topping with avocado and salsa.