Jamaican Rice and Beans
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
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.