Ingredients
- 2 teaspoons olive oil
- 1 medium onion , diced
- 3-4 cloves of garlic , minced
- 1 cup celery , diced
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 2 cups vegetable broth , or water
- 2 cups water
- 1 1/2 cups dried rice
- One 400 ml can of full fat coconut milk
- One 660 ml jar of tomato sauce
- Two 398 ml cans of mixed beans of choice , or about 1 1/2 cups dried beans, soaked and cooked in advance
- 1/2 teaspoon dried chipotle
- 1 teaspoon smoked paprika
- 1/2 teaspoon chilli flakes
- 1/2 teaspoon chill powder
- 1 handful of chopped spinach , optional
- 1/4 cup sliced green onions
Instructions
- Add olive oil to a large pot over medium heat. Add the onion, garlic, and celery. Season with the sea salt and pepper and stir until combined. Saute over medium heat until soft, about 5-7 minutes.
- Once soft, add the vegetable broth, water, dried rice, coconut milk, tomato sauce, and cooked beans. Season with dried chipotle, smoked paprika, chili flakes and chili powder. Stir until combined. Reduce heat to medium-low and let simmer until the rice is fully cooked, about 20 minutes.
- Turn off the heat and add the spinach and green onions. Stir to combine and let the heat gently wilt the spinach. Serve immediately.
Notes
I used a mix of black beans, red kidney beans, and black eyed beans, but any beans will work here.
Feel free to serve alone or garnish with sour cream or cashew cream and avocado.