One-Pot Southwestern Beans & Rice
Coconut butter — coconut flakes that are ground and processed until they’re a spreadable consistency — is a flavorful treat.
It has all the health benefits of coconut because it IS coconut. Spread it on toast or muffins at breakfast. Mix it into a cookie batter or make frosting with it. Try these Raw Coconut Butter Berry Bites — they’re really special!
Coconut butter is basically dessert on a spoon.
Yet… did you know that you can also use coconut butter in savory dishes?
Oh, yes, it’s true. The coconut flavor lends itself easily to curries, Asian, or Southwestern-style dishes.
One-Pot Southwestern Beans and Rice
This One-Pot Southwestern Beans and Rice dish is a great example of how coconut butter shines!
Perfect for busy nights, this dish takes boring beans and rice punches them up with a southwestern twist, and says, “THIS is Taco Night from now on!”
My favorite part about this meal? It cooks up in 1 dish — the key to the busy mom’s meal plan! Fewer dishes to wash, while serving up healthy, easy, delicious, fast food? You know you want that!
Feel free to make any substitutions your family needs. Use ground turkey instead of beef. Increase or decrease the spice level to taste. Decrease carbs by using cauliflower rice instead of rice. Leave the dairy out, if necessary. This easy recipe is a basic skeleton — so make it your own!
Do you make 1-pot dinners? Do you use coconut butter in savory dishes?
- 2teaspoons WFN Olive Oilor WFN Expeller Pressed Coconut Oil
- 1 medium oniondiced
- 2cloves garlicminced
- 1pound ground beefoptional-leave out for vegetarian option
- 2cups soaked and cooked pinto or red beansor 1 16-ounce can of beans
- 1cup chicken broth
- 1teaspoon WFN Himalayan Salt
- 1 teaspoon WFN Black Pepper
- 1tablespoon WFN Ground Cumin
- 1/2cup WFN Coconut Butter
- 2cups soaked rice, precookedbrown or white, or you can use cauliflower rice
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In a heavy bottomed pot, heat the olive or coconut oil over medium-high heat.
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When the oil is hot, add the onions and garlic, and saute for 2 minutes.
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Add the ground meat to the pan and brown with the vegetables.
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Add the chicken broth and deglaze the bottom of the pan.
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Add the beans, seasonings and coconut butter to the pan.
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Add the precooked rice to the pan.
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Simmer on medium heat for 20-30 minutes, or until thickened slightly and rice is cooked through.
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Top with cheese, sour cream and guacamole if desired.
To make this even healthier, skip the canned beans and use 2 cups of soaked or sprouted beans that have been cooked already.
Vegan/vegetarian option: skip the ground beef and increase the beans to 4 cups soaked/sprouted and cooked (or 2 cans).
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