I found this recipe online some time ago, but it included meat.  After I went plant based I decided I liked it enough to modify it.  I am so glad I did because it is an easy meal to make.  It also makes a lot so I am set for the week.  I put everything in my rice cooker and it’s done in about an hour. Plus the list of whole food ingredients is small, so it’s simple and fairly inexpensive to make.  Enjoy!

Coconut Rice

3/4 of a large onion, diced

1 inch ginger, finely grated

veggie broth

1 can coconut milk

16 oz. orange juice

2 cups rice (I used the amount my rice cooker called for which is slightly less than 2 cups)

2-3 carrots, sliced

1 can kidney beans

Salt to taste — I recommend black salt, but any salt will do

1. Saute onion and ginger until soft. 

2. Cut up carrots.

3. Rinse rice under water.

4. Add all the ingredients into the rice cooker EXCEPT the kidney beans

5. Set the rice cooker to the setting based on the rice you chose.

6. When there is about 10 minutes left, add the kidney beans to heat through.

7. Salt to taste.

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