For vegetable puree:

- 5-6 Garlic Cloves
- 1 inch Ginger
- 1 Red Bell Pepper
- 3 Ripe Tomatoes

Other Ingredients:

- 1 Cup White Basmati Rice (washed)
- 2 Cups COOKED Black Beans
- 3 Tablespoon Olive Oil
- 2 Cups Chopped Onion
- 1 Teaspoon Dried Thyme
- 2 Teaspoon Paprika
- 2 Teaspoon Ground Coriander
- 1 Teaspoon Ground Cumin
- 1 Teaspoon All Spice
- 1/4 Teaspoon Cayenne Pepper
- 1/4 Cup Water
- 1 Cup Coconut Milk

Garnish:

- 25g Cilantro (Coriander leaves)
- 1/2 Teaspoon Freshly Ground Black Pepper

Method:

Wash the rice and drain black beans. Create vegetable puree and set aside to drain. In a heated pot, add olive oil, onion, and salt. Then reduce the heat and add the spices. Add the vegetable puree, black beans, and salt. Increase heat and bring to a boil. Reduce heat, cover and cook for 8 to 10 minutes. Uncover, add the basmati rice and coconut milk, bring to a boil. Then reduce the heat to low and cook for 10 to 15 minutes. Once cooked, turn off the heat, add the cilantro and black pepper. Cover and let it rest for 4 to 5 minutes. Serve with your favorite sides. This recipe is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days.