| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Jamaican |
Vegtime2 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Canola oil |
| 1 |
md |
Yellow onion; diced |
| 1 |
md |
Red bell pepper; seeded and diced |
| 2 |
|
Cloves garlic; minced (2 to 3) |
| 1/2 |
|
Scotch bonnet pepper |
|
|
Seeded and minced; (optional) |
| 3 1/2 |
c |
Water |
| 2 |
c |
Uncooked long-grain white rice |
| 15 |
oz |
Canned red kidney beans; rinsed and drained |
| 1/2 |
c |
Canned coconut milk |
| 2 |
ts |
Curry powder |
| 1/2 |
ts |
Dried thyme |
| 1/2 |
ts |
Freshly ground black pepper |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
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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