Black Bean and Kale Coconut Rice with Smoky Paprika

Ingredients

• 1 cup brown rice
• 1 cup coconut milk
• 1 cup water
• 1 can (400g), drained and rinsed black beans
• 200g, chopped kale
• 1 teaspoon smoked paprika
• 3 cloves, minced garlic
• 1 teaspoon, grated ginger
• 1, juiced lime
• 1/4 cup, chopped fresh cilantro
• to taste salt
• to taste black pepper

Steps

1. 1. In a medium saucepan, combine the brown rice, coconut milk, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until the rice is cooked and the liquid is absorbed.
2. 2. While the rice is cooking, heat a large skillet over medium heat. Add the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
3. 3. Add the chopped kale to the skillet and sauté for 3-4 minutes until wilted.
4. 4. Stir in the black beans and smoked paprika, cooking for an additional 3-5 minutes until heated through.
5. 5. Once the rice is done, fluff it with a fork and stir in the lime juice, salt, and black pepper to taste.
6. 6. Serve the coconut rice topped with the black bean and kale mixture, garnished with fresh cilantro.

Notes

• The smoked paprika adds a creative depth of flavour to this dish, making it unique while still familiar.

Substitutions

• Use quinoa instead of brown rice for a higher protein content.