Slow Cooker Kidney Beans and Coconut Brown Rice Recipe | Yummly
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Slow Cooker Kidney Beans and Coconut Brown Rice

UGLY VEGAN KITCHEN
13Ingredients
30Minutes
500Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 1 1/4 cups brown rice (short grain)
  • 15 ounces red kidney beans (dark, drained and rinsed)
  • 13 ounces lite coconut milk
  • 3/4 cup onion (finely chopped)
  • 2 garlic cloves (coarsely chopped)
  • 2 Roma tomatoes (chopped)
  • 1 1/2 cups broth (no chicken or vegetable)
  • 1/2 teaspoon thyme
  • 1/2 teaspoon allspice
  • 1/2 teaspoon crushed red pepper
  • 2 bay leaves
  • 1 handful baby kale (optional)
  • lemon juice (to taste, 1 tsp to start and go from there)
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    NutritionView More

    500Calories
    Sodium13% DV320mg
    Fat40% DV26g
    Protein29% DV15g
    Carbs21% DV63g
    Fiber20% DV5g
    Calories500Calories from Fat230
    % DAILY VALUE
    Total Fat26g40%
    Saturated Fat20g100%
    Trans Fat
    Cholesterol0mg0%
    Sodium320mg13%
    Potassium850mg24%
    Protein15g29%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate63g21%
    Dietary Fiber5g20%
    Sugars5g10%
    Vitamin A20%
    Vitamin C100%
    Calcium8%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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