Much like the Holiday Potatoes on my blog, the root of this dish is not my own. If you follow me on Instagram, you know that I often share what I am making on my stories while cooking. Every time that I make this dish I get a ton of DM's asking for the recipe. However, I have to give credit where credit is due, and the recipe is based on one written in this memoir. I love this dish because it is fast, easy, and convenient to throw together last minute since most of the ingredients come from the pantry. Aside from its awesome flavor, a bonus is that it is gluten-free and vegan so, it pleases almost any crowd, and kids love it too!
What you need:
What you do:
Here is the quick version, but if you want a more detailed description of what to do, please refer to the slides below.
~Saute the chopped onion and garlic in heated coconut oil.
~Add the rice, rinsed beans, spices, coconut milk, coconut cream, water, and stir.
~Bring the mix to a boil, then cover and let simmer until the rice is cooked.
~Add the corn, avocado, and lime juice. Stir, serve, and enjoy!
I love to cook. My kitchen is one of my happy places because I get to be creative there. Although I own many cookbooks, I most often throw meals together based on what I have on hand - so it is rare that I make a meal the same way every single time. I may follow a recipe initially, but tend to use them more as guideline and do my own thing. Most of what I make is based on classic home cooked meals that I had while living in France, and my love of market fresh produce. Although we are able to buy many items year round, I base meals on what is currently in season. My philosophy on food is to keep it fresh, colorful, and flavorful. I will be sharing various recipes that my family and I love on this page. In the meantime check out my Instagram stories for regular food posts!