Caribbean Rice with Beans & Spinach

This delicious, nutritious one pot dish is quick and easy. But only 1 of my 3 girls enjoyed it 🤣 Can’t win with every meal. Too many veggies I guess?!

Thankfully I only had to go to the store for fresh spinach and the (optional) microgreens that I topped it with.

INGREDIENTS:

1 yellow onion – chopped

3 cloves of garlic – crushed

4 carrots – thinly sliced

1 pepper – chopped- color of your choice

1 can of kidney beans – rinsed and drained

1 x 5 oz package of baby spinach

2 cups cherry tomatoes – sliced in half

1 can coconut milk

1 cup rice – your choice the kind. I prefer jasmine rice.

1 cup water

3 tablespoon tomato paste

2 tablespoons olive oil

2 tablespoons sugar

1 tablespoon turmeric (mmmm more or less based on your preference)

Salt to taste

Microgreens for garnish (optional)

Raisins for garnish (optional)

COOKING:

1. Sauté peppers, onions, & garlic with oil in large pot or pan on medium-high heat (make sure you have a lid for it – you will need it later).
2. Once cooked- season with salt. Add turmeric, sugar and tomato paste. Stir and enhance the flavor of the turmeric for a few minutes.
3. Add the rice and carrots. Stir and cook for a few minutes to toast the rice.
4. Add water and coconut milk. Cover and bring to a boil. Reduce to low.
5. Cook covered for 15 minutes.
6. Add spinach, tomatoes and kidney beans. Stir to mix and cover.
7. Cook for another 5-10 minutes. Depending on how much you like the spinach and tomatoes cooked.
8. If the rice is too dry add a free tablespoons of water.

Serve in a bowl and top with microgreens for added nutrition and flavor.