Caribbean Rice & Beans with Fried Plantains

Ingredients

• 2 cups Jasmine Rice
• 1 can (15 oz) Kidney Beans
• 1 can (13.5 oz) Full-fat Coconut Milk
• 2 whole Ripe Plantains
• 2 cloves Garlic
• 1 tsp Dried Thyme
• ½ tsp Ground Allspice
• 2 tbsp Coconut Oil
• ½ cup Vegetable Broth
• 1 whole Lime
• ¼ cup Fresh Cilantro

Instructions

1. Combine rice, coconut milk, vegetable broth, garlic, thyme, allspice, and kidney beans in a pot. Bring to a boil, reduce heat, cover, and cook 18–20 minutes until rice is tender. Fluff with a fork.
2. While rice cooks, heat coconut oil in a skillet over medium-high heat. Add plantain slices and cook 2–3 minutes per side until deeply golden and caramelized.
3. Season rice with salt to taste. Serve alongside fried plantains with lime wedges and fresh cilantro.