Caribbean Coconut Rice with Garbanzos & Veggies

Hi Friends!  This week is flying by and I feel like I’ve been running around like a maniac and juggling so many different things.  That’s life, though.  I’d rather be busy than bored.  

I’ve seen many people around the sphere lately with rice cookers and making amazing looking rice dishes.  Evan, Gena, Heather, and Diana all come to mind.  However, I don’t have a rice cooker and may not even buy one any time soon, because today’s recipe proved I didn’t need one.  It would have been nice, I’m sure, but it wasn’t essential.

I recently saw Diana make something in her rice cooker that I wanted to put my spin on.  I am not a curry fan and neither is Scott so I knew I wanted to take things in a different direction than curry.  So I went Caribbean + Thai, rather than Indian.

Caribbean Coconut Rice with Garbanzos & Veggies
1 c Brown Rice
1 Can (2 cups) Coconut Milk (I used TJ’s light)
1/4 c Vegan Butter (you can probably skip the butter if you really want, but why?)
1 Tbsp Ground Ginger
2 Tbsp Mrs. Dash Caribbean Citrus Blend (if you don’t have this or want to incorporate other flavors, i.e. Indian, Thai, Italian, etc. use curry powder, turmeric, garlic, onion, cayenne, chipotle seasoning, lemon herb seasoning, basil, rosemary, or whatever inspires you)
Salt & Pepper to taste
Optional: 1 Tbsp sugar if you prefer a sweeter rice rather than more savory

Combine all the ingredients in a sauce pot on the stove and cook until rice is done.  For me, this was about 10 minutes.

Then I added:
1/2 c Green Beans (any veggies from carrots to broccoli to asparagus will work)
1 c frozen Artichokes 
1 Can drained and rinsed Garbanzo Beans
2 Tbsp Peanut Butter
Optional but it helps with the Caribbean theme: 1/2 c fresh or dried pineapple and/or 1/2 c fresh mango or dried mango
  
Stir to combine & Serve

The pictures of the process:

Katie & Danielle are Mrs. Dash fans like I am

Rice, Seasonings, Coconut Milk, Butter 

10 minutes later

Garbanzos, Artichoke Hearts, Green Beans, Peanut Butter added to the cooked rice.  Stirred, and served.

This was so good.   The flavors were subtle yet definitely Caribbean inspired.  For anyone who doesn’t “love” coconut.  Not to worry, far from eating a bottle of Hawaiian Tropic or anything.  I have never cooked rice in coconut milk and had previously been leery but there was no reason to be. 
The seasonings were great, and even though it may seem like the PB may not totally work here, it did and it was another layer of flavor.
Had I been making it for me alone, I would have added more sugar and some cayenne but since I was cooking for everyone and made a one-pot meal for three people that everyone would like (that’s impressive!), I held off on making it too sweet or too hot.   
And it got the family’s seal of approval!
 Too busy eating and licking her fingers to be bothered with pictures.
 Her mom, please stop taking pictures face.

And Scott’s words, I quote, “Babe, you’ve got me eating things I never thought I would.  Like chickpeas and artichokes.

I said, “Well, it’s good, right?  That’s why you’re eating it.”

And he said, “Yes, it’s great!”

And with that my friends, is how you help your family eat more plant-based foods.  

You cook things that are: 
Easy & Fast (this was 1 pot and from start to finish, the entire meal took 15 minutes)
Cheap (under $3 for the entire pot and it made a ton of food and fed all of us for many meals)
Tastes Great
No crappy ingredients used
And of course, it’s Vegan and GF

With this dish, I happily will put the Vegan Mofo stamp down on this recipe.  And I didn’t even need a rice cooker.  I guess I maybe don’t need one after all to cook “good” rice.

Click Here to Read More about Vegan Mofo

Today’s rice recipe reminds me of my recent wild rice adventure.

Wild Rice & Raw Peppers

 
Wild Rice & Raw Peppers  

And also if you like one pot meals, try my Sweet & Sour Veggie Stir Fry

 She loves baby corn!
Sweet & Sour Veggie Stir Fry

Dessert.  Yes, Chickpeas as dessert.  They are that good.  And since I already have the chickpea vibe going on today, I wanted to remind you of these.

Carmelized Cinnamon Sugar Roasted Chickpea “Peanuts”  

See you really are making Carmel with this recipe.  I wouldn’t steer you wrong!

Carmelized Cinnamon Sugar Roasted Chickpea “Peanuts”   

From yesterday’s post about buying quality items and if price paid matters?

Most of you said that at some point, yes, price does matter but there are exceptions to that.  Thanks for sharing your list of items that you’ve bought used.  And what you will only buy new.  And any great finds for cheap that you’ve come across lately.  I shared mine, and a few duds I’ve purchased, so it was fun reading yours.

Questions
1. What was the last recipe you made that you were “winging it” and it came together beautifully?
This one worked out so well that I can’t wait to make it again.  And I just made vegan GF cookies that are beyond good.  Recipe to follow in a few days.  Omg possibly the best thing I’ve ever made!


2. Do you make little compromises to what you’d eat in a perfect world in order not to play short order cook and create multiple and separate meals for your family or others whom you’re cooking for?
I’ve posted before Here and Here that yes, I am a short order cook with most meals and in many circumstances because why subject my family to some of my food allergy limitations when they could eat it and enjoy it?

I try to make variations on a theme, i.e. tacos with raw nut meat on lettuce for me.  Tacos with raw nut meat and cheese on tortillas for Scott & Skylar, but it doesn’t always work out in reality that way.

However, with this recipe.  We all ate it.  No changes or short-ordering.  That’s big around here!

3. Do you like Mrs. Dash?  Any other seasoning blends or brands you love?
I love it because it’s salt-free (I am not a fan of added sodium), and many blends are free from garlic and onions (also not a fan).  And it just adds some spunk and variety to dishes or veggies that could otherwise get a little bland or repetitive.

4. Do you have a rice cooker?  Or want one?
I have posted about it before here, and I do have a Crock Pot.  And I am still torn if I really “need” another appliance.  It’s more that it will take up storage space than cost.  I’m on the fence. 


If you absolutely love yours, please let me know.  And the brand, too, if you’re a fan.  Lots of you chimed in with your make and model of rice cooker here, but it never hurts to get extra recommendations.

5. Have you ever cooked with coconut milk?  Anything you love to make with it? 
The last great thing I made with it that comes to mind was  
Vegan Fudge-10 Minute No-Bake Recipe, Gluten/Soy/Tree-Nut Free  

Ahhh, good stuff!
Vegan Fudge-10 Minute No-Bake Recipe, Gluten/Soy/Tree-Nut Free  

And now I’m off to rock a 20 Minute workout.  And it’s gorgeous out.  Mid 70s, sunny, not a cloud in the sky.  This is why I live in San Diego because of great weather in mid November! 
   

21 Responses to “Caribbean Coconut Rice with Garbanzos & Veggies”

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    Cheryl — February 9, 2011 at 9:09 am

    Thanks for your Caribbean Coconut Rice with Garbanzos & Veggies reciepe…it was delicious! We added Frank’s wing sauce (which I manage to put on everything) for an extra kick. This was a great dish for me to try…I may be vegan but I’m not that skilled in the kitchen! Hopefully with your help I can get a little better! :)

    Reply

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    Marla — December 10, 2011 at 12:39 pm

    I’m wondering why you use artichoke. I’m wondering if I can sub something. Haven’t checked for it yet, but I’m doubtful they’ll have it frozen (as opposed to canned) at a non-healthfood store.

    Reply

    • Averie @ Love Veggies & Yoga replied: — December 10th, 2011 at 1:43 pm

      Use what you have on hand and enjoy. There are no rules, rights and wrongs…whatever is available, use that.

      Reply

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    Marla — December 12, 2011 at 8:41 am

    Thanks Averie. My rice, I realized after I put my add ins in, was still hard in places. Maybe because I cooked it according to directions on the bulk bin, bringing water (coconut milk) to a boil before adding rice, but I think I was supposed to put the rice in with the milk from the start. Your picture kind of shows that but I was unsure. It would’ve been really good, if the rice were tender. I will definitely try it again. They do have frozen artichoke hearts at the grocery.

    Reply

    • Caitlin replied: — March 14th, 2013 at 10:39 am

      I had a similar problem, but that’s because my stove flame is uneven. To combat, I just stirred and added hot water as necessary. This made perfect brown rice! (Which is a difficult feat in this house!) Thanks for the recipe, Averie!

      Reply

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    brandi taylor — February 17, 2012 at 1:16 pm

    I wondered where I had gotten this recipe from, the coconut ri ce with garbanzo beans and veggies. I wrote it. Down and made it, but couldn’t remember who to go give thanks to. It was YOU, and I know that now because of your newest blog. I loved this recipe, artichoke heart, peanut butter, beans, all of it. My hubby didn’t like the peanut butter flavor, which my absolute favorite part about it :-) but I guess I can try it without it for him;)

    Reply

    • Averie @ Love Veggies & Yoga replied: — February 17th, 2012 at 10:06 pm

      that rice is really good…I don’t even love/like rice, and I loved that but yes, the PB does dominate quite a bit and if someone’s not a PB fan, I could see how they wouldn’t like it…or like really heavy peanut-sauce based food (I love it but I know not everyone does). You could try it with almond butter which is less intense than PB but I don’t like AB that much…LOL but your hubs may.

      Reply

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    Nathalie — February 23, 2012 at 3:08 pm

    This is such a delicious meal! The addition of a little bit of PB is a stroke of genuis ;-) I’ll be making this again and again and again and never get sick of it, it is THAT good! And so easy to make!x

    Reply

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    Andrea — May 10, 2012 at 6:12 pm

    Made this carribean rice dish tonight. I enjoyed it but we didn’t like it as much as the mango, balsamic rice or chipotle lentil dish. It didn’t seem to have as much flavor, even with the PB. Maybe it was the veggies I used as I did use different ones than you used. We added a little mango chutney at the table and that was tasty. I am going to make it again and experiment with different veggies as we did like the subtle coconut flavor and I think the PB was actually subtle.

    Reply

    • Averie @ Averie Cooks replied: — May 10th, 2012 at 8:51 pm

      Maybe it was the kind of PB you used? I use Jif or similar, not “natural” PB and I think it’s pretty peanutty but sounds like you also like some heat! Toss in the cayenne next time :) Thanks for the feedback!

      Reply

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    Andrea — May 11, 2012 at 7:38 am

    You may be right as I did use a “natural” peanut butter. I also made the raw vegan caramels and the raw vegan apple crumble. My avery really liked the apple crumble.

    Reply

    • Averie @ Averie Cooks replied: — May 11th, 2012 at 7:48 am

      Natural PB’s when cooking with them, tend to yield more “mild” results. They don’t seem to pack the flavor intensity that non-natural kinds do so you typically have to add more, add salt, or add something…or just use some good ole Jif :)

      Glad you liked the crumble!

      Reply

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