It's true: vegetarian food doesn't have to be good for you. Just ask the Colombians.
You don't see me posting a lot of Colombian dishes here on TMC because dishes are nearly always meat-based (and we keep a vegetarian kitchen), and the veggie dishes that do exist are either bland (more unseasoned corn flour?) or horrible for you (I like fried things as much as the next guy, but come on!) and often both. But here we throw caution to the wind and make what is probably my favorite veggie side dish found here and in other countries in the region that are in or border the Caribbean.
Obviously for most of you reading this blog, the crux is finding this jar of coconut. Try your local Latino or Caribbean market. Otherwise grate yourself a fresh coconut (haven't you always wanted to invest in one of those little stools that has a little, what I can only describe as a, cowboy spur?)
This rice is generally served on a side plate with a half of avocado (you know, because there's not enough fat in the coconut). They serve it with grilled meats of all varieties. If you're having soup, the side of rice is usually plain.
Arroz con coco
1 small jar of concentrado de coco (4.3 oz or 125 gr)
5 cups water
2 cups rice
2 t salt
2-3 T sugar
raisins to taste
Put it all in a pot together and cook it up as you normally would. These, by the way, might be high-altitude directions. Four cups of water might be what you want.