Caribbean Rice & Beans with Fried Plantains

Ingredients

• 2 cups Jasmine Rice
• 1 can Kidney Beans
• 1 can Coconut Milk
• 2 cups Vegetable Broth
• 2 whole Ripe Plantains
• 2 cloves Garlic
• 1 tsp Dried Thyme
• ½ tsp Ground Allspice
• 2 tbsp Coconut Oil
• 1 tsp Salt
• 1 whole Lime
• ¼ cup Fresh Cilantro

1. 1In a pot, combine rice, coconut milk, vegetable broth, garlic, thyme, allspice, kidney beans, and 3/4 teaspoon salt. Stir well.
2. 2Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20-22 minutes, until rice is tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
3. 3While rice cooks, pat the plantain slices dry with a paper towel to remove excess moisture.
4. 4Heat coconut oil in a skillet over medium-high heat. Add plantain slices in a single layer and cook 2-3 minutes per side until deeply golden and caramelized. Transfer to a paper towel-lined plate to drain briefly.
5. 5Season rice and beans with remaining salt and additional salt to taste.
6. 6Serve rice and beans alongside fried plantains, garnished with lime wedges and fresh cilantro.