Hawian Beans and Rice

✦ 2 cups chopped red cabbage (about quarter of a head)
✦ 2 cups fresh baby spinach
✦ 2 tablespoons soy sauce
✦ 3/4 teaspoon smoked paprika
✦ 1 can sliced pineapple, juice reserved
✦ 1 cup dry brown rice
✦ 1 can drained and rinsed beans, or 2 cups cooked
✦ 1 onion, chopped
✦ 2 clove garlic, minced
✦ 3 tablespoon grapeseed or olive oil

Rinse the rice well and put in medium saucepan with 2 cups water and 1/4 tsp salt. Bring to boil, reduce
heat to medium-low, cover for 20-25 minutes until cooked. Remove from heat.
Heat up the oil in a large pan over medium-high heat and fry the onion for 5 minutes. Add the garlic
and fry for an additional 5 minutes, less if it appears that it's going to burn.
Stir in the beans and heat through. Stir the red cabbage, 1/2 cup pineapple juice, 1 tablespoon of soy sauce, and smoked paprika into the
bean and onion mixture. Cook for 5 minutes, until cabbage is cooked but still crunchy. Stir in spinach
and cook for 2 more minutes, until slightly wilted. Add salt and pepper to taste.
Meanwhile, melt coconut oil in pan over medium-high heat. Lay pineapple rings in pan, and sprinkle
with 1 tablespoon of soy sauce. Fry for 2 minutes per side, until nice and charred. Serve on top of beans
and rice.

Serving Size: 4 servings about 1-1/2 cups

Number of Servings: 4

Recipe submitted by SparkPeople user MIKET78.