May Contain: Egg, Fish, Gluten, Milk, Mustard, Peanuts, Sesame, Shellfish, Soy, Sulphites, and Tree Nuts.
Tip: Save the leftover coconut milk in your fridge to use in your morning coffee or oatmeal!
Prepare Coconut Rice
Empty rice into a fine mesh sieve and rinse under cold water. Add rice to a small pot with 1 tbsp. of (2 tbsp. for 4 servings) coconut oil and 1 ½ cup (3 cups for 4 servings) salted water. Bring to a boil and reduce heat. Cover with a lid and cook for 12-15 minutes, or until grains are tender.
Wash jalapeno, orange, and bell pepper. Cut jalapeno and bell pepper in half and remove seeds. Finely chop jalapeno. Cut bell pepper into ½ inch pieces. Wash hands with hot soapy water. Drain and rinse kidney beans in a fine mesh sieve. Zest and cut orange in half.
Make Spice Paste
In a small bowl, stir spice blend, orange zest, and orange juice. This thin paste will thicken as it sits.
Heat 1 tbsp. (2 tbsp. for 4 servings) coconut oil in a large wide saucepan over medium-high. Add onion and bell pepper. Cook for 2-3 minutes, until beginning to brown and become tender. Stir in garlic, jalapeno to taste, vegetable stock cube, spice paste, and kidney beans until fragrant. Measure out 1 cup (2 cups for 4 servings) coconut milk and add to saucepan. Bring to a simmer and cook for 8-10 minutes until sauce thickens, stirring occasionally. Stir in spinach until bright green and tender. Season to taste with salt and pepper.
Divide rice onto plates and spoon recado beans over top. Enjoy!
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