Description
A flavorful and comforting one-pot vegan dish that combines rice, beans, and spinach with coconut milk and spices.
Ingredients
Scale
- 2 tbsp neutral oil (grapeseed or sunflower)
- 2 tbsp brown sugar or coconut sugar
- 1 large yellow onion, diced
- 1 green bell pepper, seeded and diced
- 3 large carrots, peeled and finely diced
- 4 garlic cloves, minced
- 3 tbsp tomato paste
- 1 tbsp kosher salt
- 1 tsp ground turmeric
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup water
- 1 cup long-grain white rice (or brown rice, adjusted cooking time)
- 2 (15 oz) cans red beans, drained and rinsed
- 10 oz baby spinach
Instructions
- In a large Dutch oven or heavy-bottomed pot over medium-high heat, combine the oil and sugar. Cook until dark and smoky, about 4 minutes, stirring frequently.
- Reduce heat to medium-low and add onion, bell pepper, and carrots. Cook until tender, around 10 minutes.
- Increase heat to high, mix in garlic, tomato paste, salt, turmeric, coconut milk, and water. Bring to a boil.
- Reduce heat to low, stir in rice and beans, and cover. Cook for about 25 minutes until the rice is tender.
- Remove from heat, fold in spinach, cover again, and let sit for 10 minutes. Serve immediately.
Notes
This dish can be stored in the fridge for up to 4 days or frozen for 2 months. Consider adding seasonal vegetables for variety.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: One Pot Cooking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Vegan, Caribbean, One Pot, Comfort Food, Pelau
