I love this meal because it’s EASY, unique, and so GOOD! I also love it because it is easy to hide lots of veggies in it and make it taste good. You can also take the basic recipe and add or take away elements that you would like to change.

You will need: (makes 6-8 servings…plenty for leftovers!)

2 tbsp coconut oil

1 onion

1 red pepper

3-4 cloves of garlic, minced

1/2 tsp cayenne pepper

1/2 tsp marjoram

1/4 tsp oregano

1/4 tsp basil

2 tsp garlic salt

1 tbsp cholula hot sauce

1- 14oz can diced tomatoes (chop 2-3 fresh tomatoes if time)

2- 14oz can coconut milk

2- 15oz cans of kidney, pinto, or black beans (use freshly boiled beans if time)

1 c-  dry rice, millet, or grain of your choice

1 handful raw cheese

Directions:

Bring 2 cups water to boil. Add 1 cup dry jasmine, brown, or wild rice in an appropriate sized pot until almost finished. Turn burner off and drain excess water if needed. You can even sub quinoa or millet if you’re feeling something different than rice.

In a large deep skillet, melt coconut oil and saute onions, peppers, garlic, and hot sauce for 4-5 minutes. Add tomatoes and saute for 1-2 minutes. Add beans, spices,  and coconut milk. Bring to a boil. Add rice and reduce to medium heat. Let simmer for 20 minutes. Serve in bowls or plates and sprinkle shredded cheese if desired. Enjoy

The post Creamy Coconut Beans and Rice appeared first on Anti-Cancer Mom.