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Jamaican Rice and Beans

Source: Burt Wolf's Table
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Active Time:  15 Minutes
Total Time:  2 Hours 25 Minutes
  Makes 4 servings
4 cups water
1 cup pinto beans, covered with water, boiled for 2 minutes,    allowed to rest in the water for 1 hour and then drained
1 tablespoon vegetable oil
1/2 cup minced onion
1/2 cup scallions, cut into 1/4-inch rounds
1 tablespoon fresh thyme, minced or 1/2 tablespoon dried
1 clove garlic, minced
1 teaspoon chopped jalapeño pepper
1/4 cup unsweetened coconut milk (see Note) or canned coconut cream (optional)
1 cup uncooked rice
In a 4-quart saucepan or stockpot, bring the water to a boil. Add the prepared beans, vegetable oil, onion, scallions, thyme, garlic, and jalapeño pepper. Bring to a boil, then lower the heat and simmer, partially covered, for 45 minutes.

Add the coconut milk or cream, rice, and salt and pepper, to taste. Bring to a boil, lower heat, cover, and simmer for 20 minutes. Allow to stand, covered, on stove for 5 minutes before serving.

NOTE: The best way to make coconut milk is to take the skin off the fresh coconut, put the coconut meat into a blender with a bit of water. Blend until the meat has a creamy texture, and strain the milk through cheesecloth.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 428
Sodium: 13mg
Fiber: 14g
Carbohydrates, Total: 76g
Protein: 15g
% Cal. from Fat: 17%
Fat. Total: 8g
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