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Coconut rice with kidney beans and avocado

by Michaela Žáková

If you are looking for ways how to make your rice a bit differently, this one may be for you! Adding coconut milk makes it taste creamy, soft and flavourful. In addition, coconut milk has a lot of vitamins and healthy fats in it. If you desire a bit less caloric version, you can also use light coconut milk. It will still leave you with the avocado, healthy fat that we all need for our hormones to function properly, so there is no need to be afraid of it. This is a very easy recipe, using just a few main ingredients, suitable for meal prep as well. And what’s more, you will have it ready in 20 minutes!


Serves: 3 Prep Time: Cooking Time:
Nutrition facts: 460 calories 17 grams fat
Rating: 3.0/5
( 2 voted )


  • 1 cup jasmine rice
  • 1 can red kidney beans
  • 1/2 cup coconut milk - I used Real Thai brand
  • 1 tbsp oil
  • 1 garlic clove
  • Salt and pepper
  • 1/2 tsp thyme
  • 1/4 tsp ground nutmeg
  • 1 avocado
  • Fresh parsley for garnish


  • Heat the oil in a wok or a deeper frying pan and sautee minced garlic a couple of seconds.
  • Add dry jasmine rice and let fry stirring 1-2 minutes before adding 1 and 1/2 cups of water and coconut  milk. Season with salt, pepper, nutmeg and thyme, stir, cover and let cook on low heat.
  • In the meantime, cut your avocado and parsley and drain the beans (in fact, I used dry kidney beans, which I soaked for couple of hours and then boiled with some baking soda till tender).
  • When the rice is almost done, stir in the beans*, turn the heat off and let stand covered for about 5 minutes.
  • Serve topped with your avocado and parsley.


*at this step I also crumbled in some silken tofu which we had in the fridge and I wanted to use it up.


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