Caribbean Rice and Beans

Pangea Catering Caribbean Rice & Beans

Ingredients
  • ¼ cup canola oil (or canola)
  • 2-3 garlic clove, minced
  • ½ medium onion, diced
  • 2 teaspoons creole spice
  • 2 cups uncooked long grain rice
  • 1 sprig fresh thyme or 1 teaspoon dried thyme
  • 13.5 oz can (1¾ cups) coconut milk
  • 15.5 oz can red kidney beans, rinsed and drained
  • 2 small bay leaves
  • salt and fresh ground pepper, to taste
  • 2¼ cups chicken broth or water (see notes)
  • 1 teaspoon chicken bouillon (optional)
  • 1 whole scotch bonnet pepper.
  • 1 teaspoons paprika(optional)
Instructions
  1. Wash rice until water runs clear. Drain water.
  2. Heat a saucepan with oil. Then add onions, garlic, thyme, and hot pepper, sauté for about a minute.
  3. Stir in rice to the pan, followed by beans for about 2 minutes, then add coconut milk, bay leaf, bouillon powder, creole spice, with 3 cups of water, bring to a boil reduce heat, cover with a lid and simmer until rice is cooked, about 20 minutes or more. Stir occasionally from the sides to prevent burns , add more water if needed.
  4. Adjust for salt and pepper. Discard bay leaves You have to stir occasionally to be preventing any burns.
  5. Serve warm

Reposted from: http://www.yummly.co/#recipe/Caribbean-Rice-and-Beans-1582993

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