1 cup canned coconut milk (regular, full fat version)
1 small bunch of kale, cleaned, stemmed and chopped
1 (15 oz.) can of chickpeas, drained and rinsed
½ cup fresh cilantro leaves, minced
1 lime-grated zest and all of the juice
Instructions
In a large pot with a heavy bottom, boil the 2 quarts of water. Add the rice. Cook the rice as if it were pasta, on medium-high heat and in plenty of water. Stir the rice frequently and cook for 30 minutes. Strain.
Meanwhile, sauté the green onions, jalapenos and garlic in the oil with ½ teaspoon salt and the pepper on medium-low heat and cook approximately 10-12 minutes or until the onion is soft and translucent.
Pour the rice through a mesh strainer once cooked and add it back to the pot.
To the rice, add the coconut milk, ½ tsp. salt, and the sautéed onion/garlic/jalapeno mixture that had been prepared. Stir to combine.
Next, add the kale and chickpeas.
Stir everything together and cook on medium low for additional 10-12 minutes until the rice is soft and absorbs most of the liquid. The kale should be just wilted and bright green.
Take the pot off the heat; add in the lime zest, lime juice and cilantro.
Fluff with a fork to combine and serve immediately.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/coconut-milk-rice-kale-chickpeas