Coconut-Lime Rice with Red Beans and Mango
Looking for a quick and delicious meal? Go no further! This rice dish can be used as a side or as a main dish. The creamy coconut milk and lime juice pair perfectly with the slightly chewy brown rice and zesty lime. Not to mention that the pairing of rice and beans makes a complete protein! A complete protein you ask? This means that the dish contains all the essential amino acids, meaning that they are an essential part of our diet. Rice and beans are called complementary proteins because together they contain all the essential amino acids. Some other fun complementary proteins are peanut butter on toast, hummus on pita bread, and yogurt with nuts. The combos are endless! You don’t have to worry about eating complementary proteins in one sitting. As long as you eat them in the same day, your body can combine the proteins. Yay body! Single foods that are complete proteins are animal products, such as meat, eggs, milk, and cheese.
COCONUT-LIME RICE WITH RED BEANS AND MANGO
Recipe from Thug Kitchen
- 2 cups short-grain brown rice
- 2 teaspoons neutral-tasting oil (I used light olive oil)
- 1 cup diced shallots or onion
- 1 1/2 Tablespoons minced fresh ginger
- 1 cup canned coconut milk
- 2 1/2 cups vegetable broth
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper (optional)
- 1 mango (I used one jar of mango slices)
- 1 1/2 cups cooked red beans (I used 1 can of mixed beans)
- Grated zest and juice of 1 lime (I suggest adding half of the lime juice first and then adding more to taste)
- Chopped cilantro or green onions (for garnish)
- Rinse the rice under cool water. Heat oil over medium heat in a large soup pot. Add the shallots or onion and saute until they start to brown in some spots, about 3 minutes. Add the ginger and saute for 30 seconds until everything smells choice. Add the rice and keep stirring until the rice starts to smell slightly toasted, about 2 minutes. Add the coconut milk, broth, salt, and cayenne pepper and bring to a simmer. Give the pot a quick stir, cover, and reduce heat to low. Simmer for about 40 minutes or until liquid is absorbed and rice is tender. If your rice isn’t done by the time the liquid is absorbed, add a little more broth or water.
- While the rice is cooking, chop up the mango into bite-size pieces.
- When the rice is tender, fold in the beans, lime zest, lime juice, and mango. Let cook for another minute or so until everything is warm. Serve topped with cilantro or green onions.
6 thoughts on “Coconut-Lime Rice with Red Beans and Mango”
I just made and ate this, wonderful, my new comfort food
I’m so glad you enjoyed it! Thug Kitchen has some great recipes 🙂
Hi there, how long do you think this will keep in the fridge?
Hey there! I would say up to 3 days to be safe since there are beans in the dish. It’s best not to risk it. 🙂
Do you think this will freeze well?
Hi Erin! I apologize for my delayed response! You could definitely try freezing this. The texture of the rice may become crumbly, but it’s definitely worth a try. I would love to hear how it holds up in the freezer if you do try it!