Ingredients

• 1 tbsp coconut oil
• 1/2 yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1/2 tsp ground allspice
• 1 cup long grain white rice
• 1 cup light coconut milk
• 1 1/2 cups broth or water
• 1 15-oz can red kidney beans, drained and rinsed
• 2 green onions, sliced
• Salt and pepper to taste

Preparation

In a medium saucepan, melt the coconut oil over medium heat. Add the onion and and cook, stirring occasionally, until it begins to soften, about 3 to 4 minutes. Add the garlic, ginger, and allspice and cook for an additional minute. Add the rice, coconut milk, and broth. Gently simmer for approximately 15 minutes, or until the rice is cooked and liquid is absorbed. Stir in the kidney beans and green onions and let sit for a few minutes or until beans have heated through.
Serve immediately or store in the refrigerator for up to 4 days.