West Indian Rice and Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Suitable accompaniments to this risotto-like dish are crusty bread, an avocado and orange salad with a cilantro vinaigrette and, to top it off, coconut pie. Ingredients:
2 1/2 cups (about) canned vegetable broth |
1 15- to 16-ounce can kidney beans, drained |
1 cup canned unsweetened regular or light coconut milk |
1 tablespoon minced seeded jalapeño chili |
1 teaspoon dried thyme |
1/4 teaspoon ground allspice |
3/4 cup medium-grain white rice |
1 cup thinly sliced green onions |
Directions:
1. Combine 2 cups vegetable broth, kidney beans, coconut milk, minced jalapño chili, thyme and allspice in heavy large saucepan. Bring mixture to boil over medium-high heat. Stir in rice. Reduce heat to medium-low and simmer mixture 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, about 5 minutes longer. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with remaining 1/4 cup green onions and serve.
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