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Swell Fed FamilyGOOD FOOD FOR THE WHOLE CREW

Dinner · From Adam's kitchen

Coconut Rice

A one-pot, golden rice cooked in coconut milk and fire-roasted tomatoes with turmeric and smoked paprika, then finished with beans, artichokes, and coconut cream. It works as a hearty side or a vegetarian main.

  • Vegan
  • Gluten-free
  • One pot
Serves
4
Skill
Intermediate
Prep
10 min
Cook
50 min
Total
60 min

Method

  1. Prep (5 min)

    Peel and dice the onion into small pieces. Peel and mince the garlic. Drain and rinse the beans and artichokes and set them aside.

  2. Cook the onion and garlic (5-6 min)

    Heat the coconut oil in the pan over medium heat for 2-3 minutes. Add the garlic and onion and cook, stirring occasionally.

    Ready whenThe onion is soft and see-through.

  3. Toast the rice (1-2 min)

    Rinse the rice, add it to the pan, and stir to coat it in the oil.

  4. Add the liquids (2 min)

    Add the coconut milk, tomatoes, turmeric, and smoked paprika, and stir until everything is one even color.

  5. Simmer (45-50 min)

    Cover and simmer over medium-low heat, stirring occasionally so the bottom does not stick.

    Ready whenThe rice is tender when you bite a grain and most of the liquid is absorbed.

    WhyThe acid in the tomatoes slows down how fast rice softens, so this takes longer than plain rice.

  6. Finish (2 min)

    Stir in the beans, artichokes, and coconut cream. Cook just until everything is heated through, then serve in bowls, topped with chopped cilantro or scallions if you have them.

Make it cheffy

Bloom the spices

How

Add the turmeric and smoked paprika to the hot oil with the onions for 30-60 seconds before adding any liquid. You will know it is right when the spices smell toasty and darken slightly. Do not let them burn.

Why

Spices release more flavor in hot fat than in liquid.

Swaps

  • Kidney beans → chickpeas or black beans.
  • Liquid gone but rice still hard? Add ¼ cup water, cover, and cook 5-10 minutes more.
  • Sticking to the bottom? Lower the heat and stir more often.

Make ahead & storage

Make ahead

Make a batch for lunches.

Storage

Keep in the fridge. Cool it quickly and refrigerate within 2 hours of cooking. Reheat in the microwave or on the stovetop with a splash of water until steaming hot.

Macros per serving

Estimate
Calories
about 625
Protein
about 14 g
Carbs
about 66 g
Fat
about 37 g

Per serving, based on 4 servings and 15-oz cans of beans and artichokes and a 14-oz can of coconut milk.

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