RECIPE: Jamaican Cook-Up Rice

[Guest guest]

Okay, guys, here's a tried and recommended variant on the old beans 'n'

rice recipe, provided for me a couple of days ago from the _Vegetarian

Times_ 'Recipe of the Week'. We made this, halved, with the following

variants (because of what was/wasn't in our refrigerator, freezer,

pantry - not because of what we thought would be best), and it worked

just fine:

 

We used half and half dark red kidney beans and black/turtle beans

We used a home-made Sri Lankan curry powder

We used twice as much jalapeno chilli pepper cua no Scotch bonnets

We garnished with extra chopped chillies

 

It was excellent - no need to fiddle with the recipe any more to get it

*just* the way we like it ;=) (Weeeell, maybe more chillies.) The recipe

as it stands, below, should be splendid!

 

Note that I like these recipes because they have nutritional info at the bottom.

 

If you like this one, tell me how it works for you and/or your family, okay?

 

Best,

Pat ;=)

 

 

JAMAICAN COOK-UP RICE

 

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.

 

3 1/2 cups water

2 cups uncooked long-grain white rice

15-oz. can red kidney beans, rinsed and drained

1/2 cup canned coconut milk

2 tsp. curry powder

1/2 tsp. dried thyme

1/2 tsp. freshly ground black pepper

1/2 tsp. salt

1/2 Scotch bonnet pepper, seeded and minced (optional)

1 Tbs. canola oil

1 medium yellow onion, diced

1 medium red bell pepper, seeded and diced

2 or 3 cloves garlic, minced

 

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 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

 

Vegetarian Times

PO Box 1327

Elmhurst, IL 60126

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