Jamaican cook-up rice

Yield: 4 servings

Measure 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

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.

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