Tuesday, November 15, 2016

Caribbean Rice and Beans

Yield: 4 servings

2 tbsp olive oil
1 small onion, diced 
2 garlic cloves, minced
1/2 tsp dried thyme (or 1 small fresh thyme sprig)
1 cup long grain rice (uncooked)
1 can coconut milk
1/2 cup water
1 bay leaf
2 tsp cajun spice
1/2 tsp paprika
3/4 tsp salt
1/4 tsp black pepper
1 400g can red kidney beans, rinsed and drained

1. Heat oil in a medium saucepan over medium high heat. Add onion, garlic, and thyme and sauté for 3 minutes until starting to soften.
2. Add remaining ingredients except beans and stir to combine. Bring to a boil, then cover and reduce heat to low.
3. Cook for about 20 minutes, or until all the water is absorbed. Add beans.
4. Remove from the stove and allow to rest for at least 15 minutes before serving.
5. Serve with jerk chicken.

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