Jamaican Cook-Up Rice

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Jamaican Cook-Up Rice Ingredients

1 tb Canola oil	2 c Uncooked long-grain white
1 md Yellow onion; diced	15 oz Canned red kidney beans;
1 md Red bell pepper; seeded and	1/2 c Canned coconut milk
2 Cloves garlic; minced (2 to	2 ts Curry powder
1/2 Scotch bonnet pepper	1/2 ts Dried thyme
Seeded and minced;	1/2 ts Freshly ground black pepper
3 1/2 c Water	1/2 ts Salt

Instructions for Jamaican Cook-Up Rice

4 SERVINGS VEGAN The term "cook-up" is a Caribbean expression that refers to a dish that incorporates the ingredients you have on-hand in the kitchen. In this version, we combine rice, beans and vegetables with a little coconut milk and curry powder for a zesty tropical flavor. In large saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and Scotch bonnet pepper and cook, stirring often, until vegetables begin to soften, about 5 minutes. Stir in water, rice, beans, coconut milk and seasonings and bring to a simmer. Reduce heat, cover and until rice is tender and liquid is absorbed, 15 to 20 minutes. Fluff rice with fork and let stand, covered, 5 to 10 minutes. Spoon rice onto plates and serve hot. PER SERVINO: 323 CAL.; 9G PROT.; 3G TOTAL FAT (0 SAT. FAT); 64G CARB.; 0 CHOL.; 441MG SOD.; 6G FIBER. Converted by MC_Buster. Recipe by: Vegetarian Times Magazine, January 1998, page 39 Converted by MM_Buster v2.0l.

Main Ingredient: RiceCuisine: Uncategorized

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