Jamaican Rice and Beans

Jamaican Rice and Beans
Author
Katie Kambridge
Source of Recipe
Mark Bittman, NY Times 02/20/2008
Serves/Makes/Yields
4 to 6
Ingredients

2 tablespoons extra virgin olive oil
1 medium onion finely chopped
1 red bell pepper stemmed, seeded and finely chopped
1 fresh dried chili like jalapeno or serrano, stemmed, seeded and minced
1 tablespoon garlic minced
1 1/2 cups kidney beans cooked, or other red beans
2 cups brown rice parboiled, long-grain (see recipe)
1 can coconut milk about 1 1/s cups
1 teaspoon thyme fresh leaves, or 1/2 teaspoon dried thyme
salt & pepper to taste
1/2 cup parsley chopped or fresh cilantro leaves 

 

Preparation

1. Preheat oven to 350 degrees. Put oil in a large ovenproof pot over medium heat. A minute later, add onion, bell pepper, chili and garlic. Cook, stirring occasionally, until onion is soft, about 5 minutes. Add beans and enough water to barely cover. Bring to a boil, then turn off heat. Use an immersion blender or a potato masher to semipurée beans in pot (leave at least half unpuréed).

2. Stir in rice, coconut milk, 1/2 cup water, thyme and a good amount of salt and pepper. (If you don’t want a crust to develop, cover pot.) Bake until liquid is absorbed and rice is tender, 20 to 30 minutes. Taste and adjust seasoning, then sprinkle with parsley or cilantro and serve. 

 

Type of Cuisine
Type of Meal