This recipe takes rice and beans to the islands! I love the sweet, slightly salty, and tangy flavors of this dish. Infusing the rice with pineapple juice gives it an extra burst of flavor, while the coconut milk adds a nice creaminess to the dish. This is another one of my ‘back pocket meals’ because most of the ingredients come from my pantry with items I usually have on hand. This meal contains plenty of protein, fiber, vitamins, minerals and FLAVOR! Give this simple recipe a try – it is so delicious!
1 – 20 ounce can pineapple slices, juice reserved
1 tablespoons grapeseed oil
1/2 sweet onion, diced
2 medium carrots, diced
4 cloves garlic, minced
2 tsp. grated fresh ginger
1 – 15 ounce can garbanzo beans, rinsed and drained
1 cup frozen peas, thawed
3 Tbsp. coconut aminos (or gluten-free tamari sauce)
1 – 14 ounce can light coconut milk
1/3 cup snipped fresh cilantro
1 lime, halved
1 cup jasmine rice, uncooked
Measure out reserved pineapple juice. Add enough water to make 2 cups. Place this liquid in a heavy bottom pot and bring to a boil. Add 1 cup of jasmine rice. Cook rice according to package directions.
Meanwhile, cut each pineapple slice into 8 pieces (stack slices and cut through several at a time). In a 12-inch skillet. heat the grape seed oil over medium heat. Add pineapple; cook about 3 minutes per side or until golden brown. Remove from skillet and set aside.
Add onions to skillet; cook, stirring frequently, for 5 minutes or until just tender. Add carrots to skillet; cook, stirring frequently, for 5 minutes or until just tender. Add garlic and ginger; cook 30 seconds.
Stir in garbanzo beans, and peas. Add coconut aminos and light coconut milk. Cook and stir about 4 minutes or until heated through. Stir in cilantro. Return pineapple to pan.
Serve the tropical beans over the jasmine rice. Squeeze lime over all. Top with additional fresh cilantro leaves. Enjoy!