Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Caribbean Fried Rice




Source of Recipe


the web


List of Ingredients




olive oil 3 tbsps
onion 1 chopped
celery stalk 2 chopped
carrot 1 peeled and chopped
garlic clove 2 diced
basmati rice 3 cups
chicken broth 3 cups
water 3 cups
bay leaf 3
red pepper flakes 1 pinch to taste
black beans (cannned) 3/4 cup drained
cumin 1/4 tsp to taste
thyme (dried) 1/4 tsp
oregano (dried) 1/4 tsp
cinnamon stick 1
salt 1 tsp to taste
black pepper 1/2 tsp to taste
green onion 2 chopped
cilantro 1 chopped

Plantains
plantain 2 ripe, peeled and sliced, seeded
vegetable oil 1/2 cup


Recipe



Heat the olive oil in a stockpot over medium heat.
Add the onion, celery, and carrot. Sauté until the onions become translucent.
Add the garlic and cook for an additional 2 minutes.
Add the jasmine rice and thoroughly combine.
Add the chicken broth, water, bay leaves, red pepper flakes, black beans, cumin, thyme, oregano, cinnamon stick, salt, and pepper. Bring to a boil and lower to a simmer over very low heat.
Cover the pot and cook for about 20 minutes.
In a frying pan heat the vegetable oil over medium heat and fry the plantains on each side for about 2 minutes. Remove to a paper covered plate to dry.
Chop the plantains. Add with the green onions and cilantro to the dish. Combine well and serve.

Serves 6.