Coconut Milk Rice with Kale & Chickpeas
Prep time
Cook time
Total time
Serves: 2 as an entrée or 6 as a side dish
  • 2 quarts (8 cups) water
  • 1 cup uncooked brown basmati rice
  • 2 tablespoons olive oil
  • 3 scallions or green onions, finely diced
  • 1 jalapeno, diced
  • 2 cloves garlic, minced
  • 1 teaspoon salt, divided
  • ¼ teaspoon ground black pepper
  • 1 cup So Delicious Dairy Free Original Culinary Coconut Milk (all-natural version of full-fat canned coconut milk)
  • 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
  1. 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.
  2. 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.
  3. Pour the rice through a mesh strainer once cooked and add it back to the pot.
  4. To the rice, add the coconut milk, ½ tsp. salt, and the sautéed onion/garlic/jalapeno mixture that had been prepared. Stir to combine.
  5. Next, add the kale and chickpeas.
  6. 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.
  7. Take the pot off the heat; add in the lime zest, lime juice and cilantro.
  8. Fluff with a fork to combine and serve immediately.
Recipe by Go Dairy Free at