Caribbean Rice with Red Beans and Chiles
As in many other areas of the world, rice and beans are a popular combination in the Caribbean islands, where cooks often jazz things up with hot chiles and fragrant spices.
- 1 tablespoon olive oil
- 1 small red onion, minced
- 1 small red bell pepper, seeded and chopped
- 1 to 2 small, fresh hot chiles, to your taste, seeded and minced
- 2 garlic cloves, minced
- 1/2 teaspoon peeled and minced fresh ginger
- 1 cup basmati rice
- 1/2 teaspoon light brown sugar, palm sugar or natural sweetener
- 1/2 teaspoon salt
- 1/2 teaspoon ground allspice
- 1/4 teaspoon dried thyme
- 1/4 teaspoon freshly grated nutmeg
- 2 cups hot water
- 1 1/2 cups cooked or 1 can (15 ounces) dark red kidney or other red beans, drained and rinsed
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.
Recipe reprinted by permission of Harvard Common Press. All rights reserved.
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