Jamaican Rice and Beans

by Jana Harvey on April 13, 2011

From: www.foodnetwork.com

2 Tbs. canola oil
1 small onion, finely chopped
1 1/2 Tbs. finely grated fresh ginger
2 cups long grain white rice, such as jasmine
One 15-oz. can kidney beans, drained and rinsed
1/2 habanero chile, seeded
One 14-oz. can unsweetened coconut milk
1 1/2 cups water
Salt and freshly ground black pepper
4 scallions, thinly sliced

1. In a large saucepan, heat the oil. Add the onion and ginger and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook, stirring, until coated with the oil. Stir in the kidney beans and habanero, then stir in the coconut milk and water. Season with salt and pepper and brink to a boil. Cover and cook over low heat until the rice is tender and the liquid is absorbed, 18 minutes. 2. Remove the rice from the heat and let stand, covered, for 5 minutes. Fluff with a fork. Stir in the scallions and season with salt and black pepper. Discard the habanero and serve.

Note: Serve with Red Curry Chicken Kebabs

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