Jamaican Coconut Okra Rice

[nverland]

Jamaican Coconut Okra Rice
Cook time: 15 to 30 min Prep time: 15 to 30 min Serves: 3-4

Ingredients

1 tbsp extra virgin coconut oil, or see tips
1 medium Onion, chopped
2-3 Garlic cloves, minced
1 cup germinated Brown Rice or regular rice see tips
50g (2oz) Okra, stem removed and sliced
1 medium Bell Pepper, chopped
1 green Jalapeno, or any chili to taste
2.5-3 cups Lite Coconut Milk, see tips
100g (3.5oz) mixed Greens/ spinach, see tips
Himalayan Pink Salt to taste (optional)

Method
1. This can easily be made using your regular pan - stainless or cast iron with a cover :). Add coconut oil to a hot pot. Add the chopped onion and garlic. Sauté until aromatic.
2. Next add the brown rice. Stir until combined.
3. The okra and the bell pepper go in next. Give it a mix and cook for few seconds.
4. Add the coconut milk and salt.
5. Cook it covered
6. in medium heat for about 10 minutes
7. or until the rice is cooked and all the coconut milk is absorbed.
8. Stir in the spinach and cook until it wilts. This takes just few seconds. Switch off heat and serve immediately.

This tastes best when served warmed preferably as soon as it is made. I served it with black beans. Any bean-based stew would also work great in my opinion.

Tips
1. Virgin Coconut Oil: This adds to the coconut flavor and hence I added it. But you can use sunflower or any neutral flavored oil of your choice.
2. Germinated Brown Rice: Its nutritious and hence I use it for wholegrain rice. But you can use any variety of rice. The best choice would be short grained brown rice since it’s the perfect choice for "creamy" anything!
3. Coconut Milk: Depending on the rice you are using and your preferable level of creaminess, you might need anywhere from 2.5 cups to 3 cups of milk. If you do not have the Lite (light) version, you can always use a regular coconut milk along with water.
4. Mixed Greens: I used a mix of tat soi, swiss chard, arugula and spinach for this recipe. But you can use just spinach instead.