Caribbean Rice and Beans
Ingredients
The base
-
2
cups
uncooked long grain rice
-
1
13.5-ounce can
coconut milk
-
1
15.5-ounce can
red kidney beans
-
2¼
cups
chicken broth or water
The aromatics and seasonings
-
¼
cup
vegetable oil
-
2-3
cloves
garlic, minced
-
½
medium
onion, diced
-
2
teaspoons
Creole seasoning
-
1
sprig
fresh thyme
-
2
small
bay leaves
-
1
whole
scotch bonnet pepper
-
1
teaspoon
chicken bouillon (optional)
-
1
teaspoon
paprika (optional)
-
Salt and freshly ground pepper
to taste
Instructions
- Wash the rice until the water runs clear and drain it.
- Heat oil in a saucepan and sauté onions, garlic, thyme, and hot pepper for about a minute.
- Stir in the rice and beans, cooking for about 2 minutes.
- Add coconut milk, bay leaves, bouillon powder, Creole spice, and broth or water, then bring to a boil.
- Reduce heat, cover, and simmer until the rice is cooked, about 20 minutes, stirring occasionally.
- Adjust seasonings with salt and pepper, discard bay leaves, and serve warm.
Nutrition Facts (estimated)
Servings
6
Calories
428
Total fat
14g
Total carbohydrates
64g
Total protein
9g
Sodium
596mg
Cholesterol
0mg
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