Key Lime Avocado Oil
1/4 cup finely chopped onion
1 cup uncooked rice
1 Tbl Island Coconut Rub
1 tsp salt
2 cups stock
1 can black beans, drained and rinsed
1/2 cup sliced green onions
1/4 cup toasted coconut
Chopped Cilantro for garnish

Hearty, warm and full of flavor, this recipe has it all. We saute raw rice with a bit of onion along with Key Lime Avocado Oil and Island Coconut Blend. Add in a can of black beans and you’ve got a protein-packed dish that’s perfect as a side or a meal on its own.

When Store owner Anne’s daughter Emma converted to veganism in her teens, the two of them set out to learn the lifestyle by way of cooking. This dish became a staple. Emma would often build bowls with this rice, sauteed kale, carrots and tomatoes with fresh avocado nestled alongside.


1.When the cook time is up, remove from the heat and lift the lid. Pile the green onions, cilantro and coconut on top of the rice. Gently fluff the rice with a fork, incorporating the onion cilantro and coconut.

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