1235 Apalachee Parkway, Tallahassee FL •  850.942.2557

Rice and Beans with Orange Kiwi Salsa

Serves 6

1 tablespoon vegetable or coconut oil
1 yellow onion, diced (reserve 2 tablespoons raw onion for the salsa)
2 garlic cloves, peeled and minced
1/2 teaspoon allspice
1/2 teaspoon thyme
1/4 teaspoon red chili flakes
1 14-ounce can coconut milk
1 cup water
1 cup brown rice, rinsed and drained
1 15-ounce can kidney beans, rinsed and drained
1 1/2 tablespoons red wine vinegar
Salt and pepper to taste

2 kiwis, peeled and diced
2 oranges, peeled, seeded and diced
1 teaspoon fresh ginger, finely minced
1 small jalapeño, seeds and ribs removed, finely minced
2 tablespoons lime juice
2 tablespoons minced yellow onion


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.

Serving Suggestion
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.

Reprinted with permission from www.strongertogether.coop.


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