West Indian Rice and Beans |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Serve this Caribbean-influenced dish with some crusty bread and an avocado orange salad. Recipe is from Bon Appetit. Ingredients:
2 1/2 cups vegetable broth, divided |
1 (15 ounce) can kidney beans, drained |
1 cup light coconut milk |
1 tablespoon jalapeno pepper, seeded and minced |
1 teaspoon dried thyme |
1/4 teaspoon ground allspice |
3/4 cup medium-grain white rice |
1 cup green onion, thinly sliced, divided |
Directions:
1. Combine 2 cups broth, beans, coconut milk, jalapeno pepper, thyme, and allspice in a heavy large saucepan. Bring to a boil over medium-high heat. Stir in rice. Reduce heat to medium-low and simmer uncovered until most of liquid is absorbed and rice is almost tender, stirring often, about 20 minutes.
2. Mix 3/4 cup green onions into rice. Continue to simmer until rice is very tender and mixture is creamy, adding more broth by 1/4 cupfuls if mixture seems dry and stirring often, about 5 minutes longer. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with remaining 1/4 cup green onions.
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