Jamaican Rice and Beans
Source of Recipe
Alyss
Recipe Introduction
Tonight I made a Jamaican rice and beans recipe. The recipe in
Nourishing Traditions calls for cooking kidney beans in coconut milk
and spices and then adding soaked rice and finishing up the cooking.
Here is my quick version with chicken.
Alyss' Jamaican Rice and Beans
1 small onion, chopped
1 huge clove of garlic, pressed
a spoonful of coconut oil
pinch of crushed red pepper flakes
lots of dried thyme (maybe a fat teaspoon)
1/2 cup brown rice
1/2 can of coconut milk
1 cup water (approximately)
1/2 can black beans
1 chicken breast, cubed
Salt, black pepper, a bit of tabasco.
Melt oil in small pot and add onions and salt. When they are
transluscent add garlic, thyme and pepper flakes and cook for a minute
or two. Add dry brown rice and stir around. When rice is transluscent
add coconut milk and about a cup of water. Bring to a boil then reduce
to low and let cook until rice is almost done. I covered it for part
of this time and uncovered it for another part. I would adjust water
level depending on covering or uncovering.
When rice is almost soft add beans, chicken and some more salt and
pepper. Add some more water if you think you need it and some tabasco
or curry powder as you would like. Bring to a simmer and let cook
until chicken and rice are cooked and liquid level is to your liking.
I ended with a soupy rice, as opposed to a ricey soup :)
This turned out soooo good. It was just a little spicy and creamy and
ricey... very very good. Soaking the rice would probably just adjust
cooking time and starting with dried beans would be just as easy, just
lots longer. I served it with Masala Marza brand mango key lime
chutney and cornbread muffins
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