Coconut Rice and White Beans

Name: Coconut Rice and White Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American, Latin American, Caribbean
Ingredients: 1 stalk lemongrass, bottom 6 inches only, outer leaves peeled; 1 teaspoon extra-virgin olive oil; 2 cloves garlic, minced; 2 tablespoons minced shallot; ½ cup chopped red bell pepper; 1 cup cubed and peeled eggplant; 1 teaspoon ground cardamom; 1 teaspoon ground coriander; ½ teaspoon ground cinnamon; ½ cup canned no-salt-added diced tomatoes and their juices; ½ cup black rice (see Tip); ⅔ cup canned “lite” coconut milk; 1 (15-ounce) can small white beans, rinsed and drained; 2 cups chopped baby kale; ½ lime; Hot sauce (optional); Salt and freshly ground black pepper (optional)

7 steps

Prep:10minCook:30min

This flavorful dish is a fusion of several cuisines, including those found in the Caribbean and Asia, and is simple to prep for busy weeknights. In this version of rice and beans, black rice (also marketed as Forbidden Rice) is used to boost the antioxidant content, and is combined with healthy high-protein white beans, which are simmered in light coconut milk to create a lovely creamy texture while keeping fat in check. Lemongrass gives it a strong citrus fragrance and taste and it has plenty of Caribbean-inspired spices as well, including garlic, cinnamon, and lime. Vegan and gluten-free, this filling and comforting dish is packed full of interesting tastes.

Updated at: Thu, 30 May 2024 19:29:10 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories595.9 kcal (30%)

Total Fat20.3 g (29%)

Carbs89.2 g (34%)

Sugars6.4 g (7%)

Protein22.1 g (44%)

Sodium853.3 mg (43%)

Fiber15.8 g (56%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 stalklemongrass

bottom 6 inches only, outer leaves peeled

1 teaspoonextra-virgin olive oil

2cloves garlic

minced

2 tablespoonsshallot

minced

½ cupred bell pepper

chopped

1 cupeggplant

cubed and peeled

1 teaspoonground cardamom

1 teaspoonground coriander

½ teaspoonground cinnamon

½ cupcanned no-salt-added diced tomatoes

and their juices

½ cupblack rice

⅔ cupcoconut milk

canned, “lite”

1 x 15 ouncewhite beans

can, small, rinsed and drained

2 cupsbaby kale

0.5lime

freshly ground, optional

Instructions

Step 1

Lightly pound the lemongrass stalk with a kitchen mallet.

Step 2

In a large pot, heat the olive oil over high heat. Add the garlic and shallot and cook until soft, 3 to 5 minutes. Add the bell pepper and eggplant and continue cooking until softened, 3 to 5 minutes.

Step 3

Add the cardamom, coriander, and cinnamon and cook for 1 more minute, stirring occasionally to prevent the spices from burning.

Step 4

Add the tomatoes, black rice, coconut milk, 1½ cups water, and beans and stir to combine. Cover, bring to a boil, then reduce the heat to low and allow to simmer for 20 minutes.

Step 5

Stir in the kale, cover, and continue cooking until the kale is wilted, the rice is done, and most of the liquid is absorbed, 5 to 8 minutes longer.

Step 6

To serve, remove the lemongrass stalk and squeeze in the lime juice. If desired, season with hot sauce and a dash of salt and black pepper.

Step 7

If you can’t find black rice, substitute another whole-grain rice, but be certain to adjust the cooking time according to the package directions.

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