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Servings: 4

Total Time: 30 minutes

This recipe brings southern soul food into your midwest kitchen. Try pairing with an iron-rich protein to fuel your body throughout the day.

Red Beans and Rice

Preparation Notes

Canola oil can be substituted for coconut oil.


  1. Heat oil in a large saucepan and add minced garlic, chopped green onion, and dried thyme.

  2. Saute for 2 minutes.

  3. Add beans (that have been drained and rinsed), water, and coconut milk; stir and bring to a boil.

  4. Add rice and salt.

  5. Place a lid on top, reduce heat to low and simmer 15 to 20 minutes, or until all of the liquid is absorbed.


Nutrition information per serving: 279 calories; 19 g fat; 16.6 g saturated fat; 0 mg cholesterol; 380 mg sodium; 23.6 g carbohydrate; 4.5 g fiber; 5.2 g protein

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