Haiti Hotdish Recipe

This one is a classic my mom makes every now and then. It’s basically a fancy and very tasty rice and beans, and would be great as either a side or main dish. If you’re a fan of spiciness, this one’s for you (go ahead and jack up the amount of red pepper flakes if you’re real).

Haiti Hotdish

Ingredients:

• 1 yellow onion, diced
• 2 green bell peppers, diced (feel free to switch up the color of the bell peppers if you want)
• 2 cloves garlic, minced (or a spoonful from a jar of minced garlic)
• 2 whole organic carrots, thinly sliced (trust me, organic carrots taste waaaaay better than non-organic)
• About 10 oz of fresh spinach, chopped (just grab a bag at the grocery store and use the whole thing)
• 1/3 cup extra virgin olive oil (coconut oil works well too)
• 4 cups dry brown rice
• 2 – 15.5 oz cans of dark red kidney beans
• 1 – 15.5 oz can of black beans
• 1 Tbsp cumin
• 1 Tbsp oregano
• 1 Tbsp red pepper flakes (again, add more if you’re a spice-a-holic)
• 1 tsp salt
• 8 cups of water (or you can use vegetable broth if you’d like)

Directions:

1. Put olive (or coconut) oil in a large pot on medium heat. Once oil has warmed up, toss in diced onions, sliced carrots, garlic and diced bell peppers. Sauté for 5ish minutes or until onion turns translucent.
2. Add chopped spinach and spices (cumin, oregano, red pepper flakes and salt). Stir for roughly 30 seconds or until spices are fragrant.
3. Add rice and water. Cover pot, bring water to a boil, then simmer until rice is cooked and water is gone (typically 30 – 40ish minutes)
4. Rinse kidney and black beans. Add to cooked rice and stir to mix.
5. Serve warm (it’s also great leftover cold in my opinion)

Happy cooking! #MoneyGoals