There are so many flavors for kids to love in this easy one-pot dish, whether the coconut, the pineapple, or the sweet note of pumpkin. It bakes in the oven, taking all the guesswork out of risotto.

Ingredients:

• 1 cup medium-grain rice
• 1 cup full-fat coconut milk
• 3 cups vegetable broth
• 1/2 cup canned pumpkin
• 1 cup chopped pineapple
• 1/2 cup canned black beans, drained and rinsed
• 1 minced garlic clove
• 1 cup chopped baby spinach

1. Combine all of the ingredients in a casserole dish.
2. Cover and bake at 325 degrees F for 1 hour. Let cool slightly before serving.