Yield: 4 servings
|1 tablespoon||Canola oil|
|1 medium||Yellow onion; diced|
|1 medium||Red bell pepper; seeded and diced|
|2||Cloves garlic; minced (2 to 3)|
|½||Scotch bonnet pepper|
|Seeded and minced; (optional)|
|2 cups||Uncooked long-grain white rice|
|15 ounces||Canned red kidney beans; rinsed and drained|
|½ cup||Canned coconut milk|
|2 teaspoons||Curry powder|
|½ teaspoon||Dried thyme|
|½ teaspoon||Freshly ground black pepper|
4 SERVINGS VEGAN
The term "cook-up" is a Caribbean expression that refers to a dish that incorporates the ingredients you have on-hand in the kitchen. In this version, we combine rice, beans and vegetables with a little coconut milk and curry powder for a zesty tropical flavor.
In large saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and Scotch bonnet pepper and cook, stirring often, until vegetables begin to soften, about 5 minutes.
Stir in water, rice, beans, coconut milk and seasonings and bring to a simmer. Reduce heat, cover and until rice is tender and liquid is absorbed, 15 to 20 minutes. Fluff rice with fork and let stand, covered, 5 to 10 minutes. Spoon rice onto plates and serve hot.
PER SERVINO: 323 CAL.; 9G PROT.; 3G TOTAL FAT (0 SAT. FAT); 64G CARB.; 0 CHOL.; 441MG SOD.; 6G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times Magazine, January 1998, page 39 Converted by MM_Buster v2.0l.