Caribbean Red Beans and Brown Rice |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
1 1/2 cups instant brown rice |
2 tablespoons olive oil |
1 yellow onion, chopped |
1/2 green bell pepper, seeded and chopped |
1 cup celery, chopped |
4 garlic cloves, minced |
1/2 teaspoon ground allspice |
1/2 teaspoon ground cloves |
1/2 teaspoon cayenne pepper |
1/2 teaspoon fresh ground black pepper |
1 cup vegetable stock |
3 (15 1/2 ounce) cans kidney beans, drained |
1 tomato, cored and diced |
2 tablespoons chopped fresh thyme |
1 teaspoon hot pepper sauce |
3 tablespoons chopped fresh cilantro |
Directions:
1. In a large saucepan, heat the 2 tablespoons oil over medium-high heat. Add the onion, bell pepper and celery; saute until the vegetables are softened, 6 to 8 minutes. Stir in the garlic and cook until softened, about 1 minute. Add the allspice, cloves, cayenne, the remaining 3/4 teaspoon salt and the black pepper. Cook for 1 minute. Stir in the vegetable stock, beans, tomato, thyme and hot-pepper sauce. Simmer for 10 minutes.
2. While the beans are cooking, cook the brown rice according to package directions.
3. Divide the rice among 6 individual bowls. Top each serving with beans and sprinkle with the cilantro.
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