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JAMAICAN: Jamaican Rice and Beans




Source of Recipe


Azlinda/Recipe Circus


List of Ingredients




1 can Kidney Beans (16 oz) drained,
but reserve liquid
6 Habanero chiles, roasted & chopped
6 cloves garlic, finely chopped
1/2 medium vidalia onion, chopped
2 tablespoons olive oil
2 cups rice
1 can light coconut milk (15 oz)
Water
4 teaspoons chicken bouillon granules, or vegetable
bouillon granules


Recipe



Heat the oil in a deep frying pan over high heat. Add the rice, and continue saute until the rice turns opaque and golden brown. Add the chiles, garlic, and onion and saute for a few more minutes. Be careful not to let the rice brown or over cook.

Stir the beans in with the rice. Do not stir again during cooking!

Combine the coconut milk with the bean liquid. Add water to make 4 cups of liquid. Add to the rice and bring to a boil. Reduce the heat to simmer.

Cook uncovered until the liquid is slightly below the surface of the rice and holes form in the rice. Cover the pot and cook for 20 to 25 minutes or until the liquid is absorbed and the rice is tender. Allow to sit covered for another 1/2 hour.