Rice and Beans with Orange Kiwi Salsa

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Rice and Beans with Orange Kiwi Salsa


Prep time15 minutes
Cooking time30 minutes
Total time45 minutes


The salsa in this recipe pairs well with more than just this dish - try it on fish or with chips too!


1 tablespoon
coconut oil (or vegetable oil)
onion, yellow (diced, reserve 2 Tbsp raw onion for salsa)
2 cloves
garlic (minced)
1/2 teaspoon
allspice, ground
1/2 teaspoon
thyme, dried
1/4 teaspoon
red pepper flakes
1 can
coconut milk (14 ounces)
1 cup
1 cup
rice, brown (rinsed and drained)
1 can
beans, kidney (rinsed and drained)
1 1/2 tablespoon
red wine vinegar
salt (to taste)
black pepper, ground (to taste)
kiwi (peeled and diced)
orange (peeled, seeded, and diced)
1 teaspoon
ginger, fresh (minced)
pepper, jalapeño (seeds and ribs removed, minced)
2 tablespoons
lime juice


In a large pot, heat the oil over medium-high heat. Sauté the onion (minus 2 Tbsp raw 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 raw 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.


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