Caribbean Rice and Beans
Description
Serve this incredible side dish alone, with your favorite main dish or with Jamaican Jerk Chicken Drumsticks. It makes a fantastic rice dish full of Caribbean flavors.
Ingredients
2 T. oil, canola, vegetable, peanut, or olive oil
2-3 garlic cloves, minced
1 Scotch Bonnet pepper, finely diced, or preferred pepper (see note)
½ onion, diced
½ t. dried thyme or 1 small fresh thyme sprig
1 c. long grain rice, uncooked
14 oz. can red kidney beans, rinsed and drained
1 c. coconut milk
¾ c. water (1 c. if very soft rice is preferred)
1 small bay leaf
2 t. Cajun spice mix (seasoning/herb section of supermarket)
½ t. paprika
¾ t. salt
¼ t. black pepper
Directions
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Heat oil in a medium saucepan over medium-high heat.
Add garlic and Scotch Bonnet pepper; sauté 30 seconds; add onion and thyme; sauté 3 minutes until translucent and just starting to turn golden brown.
Add remaining ingredients; stir to combine. Cover; bring to boil; turn heat down to low. Cook 20 minutes, until all water is absorbed. (Tilt saucepan, if there isn't any water, then it's ready). Remove from the stove; let it rest for at least 10 minutes before serving. During this time, any residual water will be absorbed and the rice will continue to cook.
**If serving this with the Jamaican Jerk Chicken Drumsticks, leave out the Scotch Bonnet pepper since there is already enough spice from them.
4-6 servings.