Rice and Beans with Orange Kiwi Salsa



Recipe Information

Total Time: 

45 minutes



While rice and beans and citrusy salsa might seem an unusual pair, the combination is refreshingly delicious.


  • 1 tablespoon vegetable or coconut oil
  • 1 yellow onion, diced (reserve 2 tablespoons raw onion for the salsa)
  • 2 garlic cloves, peeled and minced
  • 1/2 teaspoon allspice
  • 1/2 teaspoon thyme
  • 1/4 teaspoon red chili flakes
  • 1 14-ounce can coconut milk
  • 1 cup water
  • 1 cup brown rice, rinsed and drained
  • 1 15-ounce can kidney beans, rinsed and drained
  • 1 1/2 tablespoons red wine vinegar
  • Salt and pepper to taste


  • 2 kiwis, peeled and diced
  • 2 oranges, peeled, seeded and diced
  • 1 teaspoon fresh ginger, finely minced
  • 1 small jalapeño, seeds and ribs removed, finely minced
  • 2 tablespoons lime juice
  • 2 tablespoons minced yellow onion


  1. In a large pot, heat the oil over medium-high heat. Saute the onion for 2-4 minutes. Add the garlic and cook for another minute. Add the allspice, thyme, chili flakes, coconut milk, water and rice, and bring to a boil. Reduce the heat to simmer, cover the pot, and cook for approximately 30 minutes, or until the rice is tender and most of the liquid is absorbed.
  2. While the rice is cooking, gently stir together the kiwi, oranges, 2 tablespoons minced yellow onion, ginger, jalapeño, and lime juice in a mixing bowl. Set aside.
  3. Once the rice is done, add the kidney beans, red wine vinegar, and salt and pepper to taste. Stir well.
  4. Serve with the orange kiwi salsa on the side.

Serving Suggestion

This Jamaican-style dish is delicious with grilled meats or fried fish and a ginger beer. Try the salsa on broiled, steamed or baked flaky fish or just with a handful of plantain chips.

Nutritional Information

297 calories, 28 g. fat, 0 mg. cholesterol, 294 mg. sodium, 49 g. carbohydrate, 6 g. fiber, 8 g. protein