Coconut Rice & Beans

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 ingredients come from the pantry. Aside from its fantastic 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:​​ ​

From the pantry/fridge:
coconut oil
1 cup basmati rice
1 can black beans
1 can coconut milk
1 can coconut cream (optional)
water
​3-4 garlic cloves
1 onion
ground cumin
salt & pepper
frozen corn (thawed out)
1 avocado
1 lime
(optional additions; cilantro, red pepper flakes)

Tools:
chefs knife
cutting board
​teaspoon or coffee spoon
can opener
sauté pan with a lid
spatula
measuring cup
​strainer

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!