Jamaican cook-up rice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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) | ||
| 3½ | cup | Water |
| 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 |
| ½ | teaspoon | Salt |
Directions
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.