Rice and Beans with Orange Kiwi Salsa
This Jamaican-style dish is delicious with grilled meats or fried fish and a ginger beer. Try the salsa on broiled, steamed or baked flaky fish or just with a handful of plantain chips.
Ingredients
- 1 T vegetable or coconut oil
- 1 yellow onion , diced (reserve 2 T raw onion for the salsa)
- 2 garlic cloves , peeled and minced
- ½ t allspice
- ½ t thyme
- ¼ t red chili flakes
- 1 14-oz can coconut milk
- 1 C water
- 1 C brown rice , rinsed and drained
- 1 15-oz can kidney beans , rinsed and drained
- 1½ T red wine vinegar
- salt and pepper to taste
- SALSA:
- 2 kiwis , peeled and diced
- 2 oranges , peeled, seeded and diced
- 1 t fresh ginger , finely minced
- 1 small jalapeno , seeds and ribs removed, finely minced
- 2 T lime juice
- 2 T minced yellow onion (reserved from onion for rice and beans)
Instructions
- In a large pot, heat the oil over medium-high heat. Sauté the onion for 2-4 minutes. Add the garlic and cook for another minute. Add the allspice, thyme, chili flakes, coconut milk, water and rice, and bring to a boil. Reduce the heat to simmer, cover the pot, and cook for approximately 30 minutes, or until the rice is tender and most of the liquid is absorbed.
- While the rice is cooking, gently stir together the kiwi, oranges, 2 tablespoons minced yellow onion, ginger, jalapeño, and lime juice in a mixing bowl. Set aside.
- Once the rice is done, add the kidney beans, red wine vinegar, and salt and pepper to taste. Stir well.
- Serve with the orange kiwi salsa on the side.