Spicy Beans with Coconut Rice

Spicy beans are tempered by sweet coconut rice, creamy avocado and fresh cilantro to make a well-rounded, delicious vegan and gluten-free meal.

For the Rice:
1 cup brown rice
1 cup coconut milk
1 cup water
Pinch salt

For the Beans:
1 tablespoon olive oil or coconut oil
1 red onion, chopped
1 clove garlic, minced
4 medium tomatoes, peeled and roughly chopped (or 1 15 oz. can of peeled tomatoes, roughly chopped)
1 15 oz. can red kidney beans
1 15 oz. can pinto beans
1-2 slices of chipotle pepper from a can of chipotle peppers in adobo sauce + 1-2 teaspoons of the sauce (depending on your spice tolerance)
1 teaspoon salt
1 avocado, sliced
About 4 tablespoons fresh cilantro, chopped

View the full recipe at Orchard Street Kitchen →