• Laura R Keller

Coconut Lime Rice with Red Beans and Peaches



Get all of these ingredients on your list - you will want this recipe to be in your weekly lineup. This recipe is from Thug Kitchen, a plant-based recipe book I'm in love with.

I made it both on Saturday and Sunday nights, because it's frickin delicious, and also because my can opener broke before I got the red beans in on Friday. Luckily I had gotten the full fat coconut milk (*drool*) in before it broke. Since the red beans were a no-go at that point, I used roasted chickpeas instead, and I found the crunch was awesome with this combo. By Sunday evening I had the can opener and was ready to make it again, closer to the original recipe. I subbed the mangos the recipe calls for for fresh peaches because my mangos were not ripe enough, but it. was. amazing! Yes, you could grill the peaches as well and add, but heating at that high of heat does cause some vitamins, minerals, nutrients and enzymes to be lost. Raw is a better choice, but if your heart desires grilled peaches with this one, you do you!

Here is the recipe! The language in here is exactly from the book. When you get the book, you will see the way it is written -- it is hilarious.

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Page 73 of Thug Kitchen, Eat Like You Give a F*ck

"COCONUT-LIME RICE WITH RED BEANS AND MANGO

*This one-pot wonder makes other side dishes step up their game or be forgotten.

2 cups short-grain brown rice

2 teaspoons neutral-tasting oil

1 c diced shallots or onion

1 1/2 tablespoons minced fresh ginger

1 cup canned coconut milk

2 1/2 c vegetable broth

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

1 mango

1 1/2 cups cooked red beans

Grated zest and juice of 1 lime

Chopped cilantro or green onions for serving

1. Rinse the rice under cool water. Heat up the oil over medium heat in a large soup pot. Add the shallots and saute until the start to brown in some spots, about 3 minutes. Add the ginger and saute for 30 seconds until everything smells choice. Add the rice and keep stirring until the rice starts to smell slightly toasted, about 2 minutes. Add the coconut milk, broth, salt and cayenne pepper and bring to a simmer. Give the pot a quick stir, cover it, and reduce the heat to low. Keep it all at a very gentle simmer and leave it the fuck alone until the rice is tender and has absorbed nearly all the liquid, about 40 minutes. If your rice isn't done by the time you run out of liquid, don't stress that shit; just add a little more broth or water.

2. While the rice is cooking, chop up the mango into bite-size pieces. (Not sure how to chop that fucker up? Turn to page 74 for the how-to. You should get around 1 1/2 c of flesh from 1 mango.)

(LR Grace addition to this recipe - let me show you How to Cut a Mango.)

3. When the rice is tender, fold in the beans, lime zest, lime juice, and mango. Let this all cook together for another minute or two so that everything is warmed up. Serve warm topped with cilantro or green onions."

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*Side notes: I used organic avocado oil, I also added shelled pistachios and roasted chickpeas and make it a meal instead of using this as a side dish. Do what works for you, and make it your own if you're missing something or something goes wrong like a broken can opener, not ripe enough mango, etc.

Cooking is all just practice! You got this!

Send me pix if you try this one!

Love and Light,

Laura

#ThugKitchen #veganrecipes