RECIPE: Jamaican-style Cook-Up Rice

[Guest guest]

Busy December for you? Don't have time for something complicated? Here's

a nice easy recipe just made for those days when you have little time but want

something homemade and *good*. It's a tried and true, highly recommended

variant on the old beans 'n' rice recipe. It originally came from _Vegetarian

Times_ recipe of the week, but we have since changed it around a bit to suit

ourselves.

 

You could serve alone, with a tossed green salad, or with some steamed

vegetables.

 

Best,

Pat ;=)

 

JAMAICAN-STYLE COOK-UP RICE (VEGAN)

 

Serves 4.

 

3 1/2 cups water

2 cups uncooked long-grain white rice

1 cup dark red kidney beans, cooked and drained

1 cup black turtle beans, cooked and drained

1/2 cup canned coconut milk

2 tsp. homemade curry powder mix of your choice

1/2 tsp. dried thyme

1/2 tsp. freshly ground black pepper

1/2 tsp. salt

1 or more jalapeno chillies, minced (to taste)

1 Tbs. canola oil

1 medium yellow onion, diced

1 medium red bell pepper, seeded and diced

2 to 4 cloves garlic, minced

extra chopped chillies and cilantro for garnish

 

Heat oil in large skillet over medium heat. Add onion, bell pepper, garlic

and chillies and stir around 5 minutes until vegetables start to soften.

 

Stir in water, rice, beans, coconut milk and seasonings and bring to

the simmer. Reduce heat, cover and until rice is tender and liquid is

absorbed, about 20 minutes. Fluff rice with fork (not spoon; you don't

want to mash the grains) and let stand, covered again for 5.

Spoon rice onto plates and serve hot.

 

Note: the original nutritional info given is below - I imagine the minor

changes I have made will not alter that one little bit., since it is just a

matter

of different beans, seasonings, etc.

 

PER serving: 323 CAL; 9 G PROT; 3 G TOTAL FAT (0 SAT. FAT); 64 G

CARB.; 0 MG CHOL; 441 MG SOD.; 6 G FIBER