Description
A one pot vegan Caribbean pelau filled with hearty beans and spinach for a complete meal.
Ingredients
- 2 tbsp neutral oil
- 2 tbsp sugar
- 1 large yellow onion, diced
- 1 green bell pepper, seeded and diced
- 3 large carrots, peeled and finely diced
- 4 garlic cloves, minced
- 3 tbsp tomato paste
- 1 tbsp kosher salt
- 1 tsp ground turmeric
- 1 (13.5 oz) coconut milk
- 1 cup water
- 1 cup long-grain white rice
- 2 (15 oz) cans red beans, drained and rinsed
- 10 oz baby spinach
Instructions
- Combine the oil and sugar in a large Dutch oven or heavy-bottomed pot over medium-high heat. Cook until black and smoking, about 4 minutes.
- Reduce heat to medium-low and add onion, bell pepper, and carrots. Cook until vegetables start to become tender, about 10 minutes.
- Increase heat to high and add garlic, tomato paste, salt, turmeric, coconut milk, and water. Bring to a boil.
- Once boiling, reduce heat to low. Stir in rice and beans. Cover and cook until rice is tender, about 25 minutes.
- Remove from heat, uncover, and stir in baby spinach. Cover again and let sit for 10 minutes until spinach wilts.
- Stir together once more and season to taste with salt.
- Serve immediately.
Notes
- Adapted slightly from Simply Julia.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean