Caribbean Rice and Beans |
A signature dish from the Caribbean. Delicious served with jerk chicken.
Ingredients
- 1/2 cup finely chopped onion (1 medium)
- 2 cloves garlic, minced or use the handy garlic cubes
- 1 tablespoon butter
- 3/4 cup uncooked Arborio or short grain rice
- 1 14-ounce can vegetable broth or chicken broth
- 1 cup purchased unsweetened coconut milk
- 1 15-1/2-ounce can red beans or light red kidney beans, rinsed and drained
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon ground allspice
- ½ cup raisins (optional)
Directions
- In a medium saucepan cook chopped onion and garlic in hot butter until onion is tender. Add rice; cook and stir constantly over medium heat about 5 minutes more or until rice is golden.
- Add broth; coconut milk; beans; jalapeno pepper; dried thyme, if using; salt; and allspice. Bring to boiling; reduce heat. Cook, covered, over medium heat for 15 to 20 minutes or until rice is tender and mixture is creamy. Stir in fresh thyme, if using. Sprinkle with green onions. Makes 4 to 5 servings.
Makes: 4 to 5 servings
Start to Finish: 35 minutes
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