Caribbean Rice & Beans with Fried Plantains
Fluffy coconut jasmine rice with tender red kidney beans, thyme, allspice and a squeeze of lime, served with sweet, caramelized fried plantains.
15m prep · 37m cook · 4 servingsGluten-Free
Ingredients
- 2 cups Jasmine Rice
- 1 can (15 oz) Kidney Beans
- 1 can (13.5 oz) Coconut Milk
- 1 ¼ cups Vegetable Broth
- 2 whole Ripe Plantains
- 2 cloves Garlic
- 1 tsp Dried Thyme
- ½ tsp Ground Allspice
- 3 tbsp Coconut Oil
- 1 tsp Salt
- 2 whole Lime
- ¼ cup Fresh Cilantro
Instructions
Estimated nutrition (per serving)
Calories785 kcal
Protein14g
Carbs112g
Fat32g
Fiber6g
Sodium860mg
Sugar13g