Jamaican Cook-Up Rice
1 tablespoon of canola oil
1 medium yellow onion; diced
1 medium red bell pepper; seeded and chopped
2 Cloves garlic; minced
1/2 Scotch bonnet pepper, seeded and minced;
3 1/2 cups of water
2 cups of uncooked long-grain white rice
15 ounces of canned red kidney beans;
1/2 cup of canned coconut milk
2 teaspoons of curry powder
1/2 teaspoon of dried thyme
1/2 teaspoon of freshly ground black pepper
1/2 teaspoon of salt
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. Yields: 4 Servings
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
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