Caribbean Rice with Red Beans and Chiles

Heat the olive oil 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 brown 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, about 20 minutes.

Stir in the beans and cook until hot, about 5 minutes. Taste and adjust the seasonings, then serve hot.

Excerpted from Vegan Planet, by Robin Robertson. Copyright 2003, used by permission from The Harvard Common Press http://www.harvardcommonpress.com.