Sunday, October 2, 2011

#57 The Case of Caribbean-style Rice and Peas

3/4 cup brown rice, soaked uncovered for 1 hour, then drained and rinsed
2 cups water
1 cup light coconut milk
1/2 teaspoon pepper
1/2 onion, chopped
1/4 teaspoon thyme
1 Scotch bonnet pepper
2 rounded teaspoons (for 2 cups) vegetable bouillon powder
1 teaspoon allspice
3/4 cup white rice
19-oz-can kidney beans, rinsed
2 green onions

Bring the water, light coconut milk, pepper, onion, thyme, Scotch bonnet pepper, vegetable bouillon powder and allspice to a boil.

Add the brown rice and the white rice, cover, return to a boil, and simmer for 17 min.

Remove the Scotch bonnet pepper.

Stir in the kidney beans, 1 chopped green onion, and salt to taste.

Turn off the burner and let the pot sit, covered, for another 3 min.

Plate, and snip the remaining green onion over the top to garnish.

Serves 4.


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