Jamaican Cook-up Rice
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Jamaican | Vegtime2 | 4 | Servings |
INGREDIENTS
| 1 | T | Canola oil |
| 1 | Yellow onion, diced | |
| 1 | Red bell pepper, seeded and | |
| diced | ||
| 2 | Cloves garlic, minced 2 to | |
| 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 | t | Curry powder |
| 1/2 | t | Dried thyme |
| 1/2 | t | Freshly ground black pepper |
| 1/2 | t | Salt |
INSTRUCTIONS
3 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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Nutrition (calculated from recipe ingredients)
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Calories: 291
Calories From Fat: 89
Total Fat: 10.4g
Cholesterol: 0mg
Sodium: 575.6mg
Potassium: 457.5mg
Carbohydrates: 42g
Fiber: 7.1g
Sugar: 3.3g
Protein: 8.8g