Carribbean Rice With Red Beans & Chiles
From
Ben Collver@1:124/5016 to
All on Tue Aug 19 09:24:40 2025
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Title: Carribbean Rice With Red Beans And Chiles
Categories: Caribbean, Rice, Vegetarian
Yield: 4 Servings
1 tb Olive oil -OR-
1/4 c Water
1 sm Red onion; minced
1 Red bell pepper;
- seeded, chopped
1 sm Fresh hot chile; up to 2,
- seeded, minced
2 cl Garlic; minced
1/2 ts Fresh ginger; grated
1 c Basmati rice
1/2 ts Natural sugar
1/2 ts Salt
1/2 ts Ground allspice
1/4 ts Dried thyme
1/4 ts Nutmeg; freshly grated
2 c Water; hot
1 1/2 c Cooked dark red kidney or
- other red beans -OR-
15 oz Can beans; rinsed, drained
3 tb Fresh cilantro; chopped
1 Ripe mango;
- peeled; seeded, chopped
- (optional)
If you have a jerk spice blend on hand, you can substitute it for the
spices in this recipe. For a colorful taste of the tropics, garnish
with the optional mango.
Heat the olive oil or water in a saucepan over medium heat. Add the
onion, bell pepper, chiles, garlic, and ginger. Cover and cook,
stirring until the onion is softened, about 5 minutes. Stir in the
rice to coat with the oil. Add the sugar, salt, allspice, thyme, and
nutmeg, stirring to combine. Stir in the water, reduce the heat to
medium-low, cover, and cook until the rice is tender, 30 to
40 minutes.
Stir in the beans and cook until hot, about 5 minutes. Taste and
adjust the seasonings, if needed. Serve hot, sprinkled with cilantro
and mango, if using.
Recipe by Vegan Planet by Robin Robertson
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* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)