A healthy version of one of my favourite side dishes. This can be eaten with Mexican, Southern or Cajun cuisine.
I love carbs. I mean, who doesn’t? But when I eat egg-fried rice or any “fast-food” rice, my stomach goes absolutely haywire. I am bloated for days and sometimes, it’s actually borderline painful. I know it’s not the rice, because when I eat rice at home, I am fine! Therefore, it must be the oils that are used during the cooking process. Rapeseed oil? Vegetable oil? Sunflower oil? I have no idea what most fast-food restaurants use, but whatever it is, it really irritates my gut and I find it hard to digest.
This rice dish is a great alternative to those rapeseed-oil-filled Uncle Ben’s rice packets and it is super easy to make. I usually serve it with fajita chicken or jerk chicken, but it would work as a side dish with any meal.
There is a lot of discussion about beans containing phytonutrients, which inhibit the absorption of other vital nutrients such as iron, for example. However, other sources state that beans are a great source of fibre and protein, and fibre is super important for a healthy gut and healthy bowels. I haven’t quite made my mind up about beans yet, but when I do, I will let you know!
If you make it, let me know! If you come up with an even better version, let me know too. And enjoy!
Ingredients:
- 1 tin of Red Kidney Beans
- 1 cup of brown or white Basmati Rice
- 1 tbsp coconut oil
- 1 tsp Cajun Seasoning
- 1 tsp Cayenne Pepper
- 1 stock cube
Method:
- Boil the rice with the stock cube for 10-12 minutes.
- Drain the rice and rinse with cold water to get rid of excess starches.
- Return the rice to the pan.
- Drain the kidney beans and rinse well.
- Add the kidney beans, spices, and coconut oil to the pan.
- Stir well on a low heat for 2-3 minutes.
- Remove from the heat, serve, and enjoy!
Tip: Try adding fresh cilantro and a squeeze of lime juice to this dish if you are serving it with Mexican food!
