CARIBBEAN-STYLE BEANS AND RICE
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a Dutch oven or large, deep pot over medium-high heat. Add the bacon to the hot pot and cook until light brown on both sides. Add the garlic and saute until light brown. Add the drained beans along with the cold water to the bacon and garlic and bring to a boil over high heat. Cover the pot, reduce heat to a simmer, and cook until beans are just tender, about 1 hour. Add the chili peppers, cinnamon, coconut milk, scallions, thyme, allspice, salt, and pepper and bring to a boil. Stir in the rice and, once the mixture has returned to a boil, stir, reduce the heat to low, cover and cook for 20 to 30 minutes, or until the rice is tender and has absorbed all of the liquid. Allow to sit for 15 minutes before serving. Remove the thyme sprigs and Scotch bonnet pepper halves and serve.
CARIBBEAN-STYLE RICE AND BEANS
Almost every ethnicity includes a rice-and-beans dish as part of its cooking tradition. In Jamaica and throughout much of the Caribbean, the favored dish is known as "rice and peas," and is remarkable for its use of savory spices and coconut milk.
Provided by Tony Spataro
Categories One Dish Meal
Time 55m
Yield 8 cups, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Boil beans, garlic and salt until beans are tender.
- Reserve three cups of liquid from the boiled beans.
- Place beans and reserved liquid in a pot along with all remaining ingredients.
- Bring liquid to a boil; add rice; heat to boiling again.
- Turn down heat and simmer for 20 minutes, or until water has dried.
- Add beans to rice; stir well.
- Add additional salt and pepper to taste.
Nutrition Facts : Calories 279.2, Fat 4.7, SaturatedFat 3.7, Sodium 784.5, Carbohydrate 52.6, Fiber 1, Sugar 0.2, Protein 6.9
CARIBBEAN RICE AND BEANS
Provided by Robert Irvine : Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet. Gently saute onions, garlic and hot peppers, then add beans and vinegar and cook for about 5 minutes. Add the rice to the beans, then stir in stock, reduce heat, and simmer until rice is cooked, about 15 to 20 minutes. Stir in parsley, chives, hot sauce, salt, and pepper and serve.
CARIBBEAN RED BEANS AND RICE
Easy weeknight meal of red beans and rice. The coconut milk and jalapeno give it the flavor you will crave. This recipe is an Art Smith recipe. My family voted it a definite keeper!
Provided by lisar
Categories Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepot, over medium-high heat, add the olive oil and onion and cook until soft, then add the jalapeno pepper.
- Add the rice and cook for 5 minutes.
- Add the beans, coconut milk and chicken broth and bring to a boil.
- Reduce the heat to low, and add the thyme and salt and pepper.
- Cook until the broth and coconut milk are reduced, about 25 minutes.
Nutrition Facts : Calories 637, Fat 19, SaturatedFat 12.5, Sodium 156.9, Carbohydrate 105.2, Fiber 7.2, Sugar 39.9, Protein 12.9
CARIBBEAN RED BEANS AND BROWN RICE
Make and share this Caribbean Red Beans and Brown Rice recipe from Food.com.
Provided by Pastryismybiz
Categories Caribbean
Time 20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan, heat the 2 tablespoons oil over medium-high heat. Add the onion, bell pepper and celery; saute until the vegetables are softened, 6 to 8 minutes. Stir in the garlic and cook until softened, about 1 minute. Add the allspice, cloves, cayenne, the remaining 3/4 teaspoon salt and the black pepper. Cook for 1 minute. Stir in the vegetable stock, beans, tomato, thyme and hot-pepper sauce. Simmer for 10 minutes.
- While the beans are cooking, cook the brown rice according to package directions.
- Divide the rice among 6 individual bowls. Top each serving with beans and sprinkle with the cilantro.
Nutrition Facts : Calories 331.9, Fat 6.2, SaturatedFat 0.9, Sodium 690.2, Carbohydrate 56.3, Fiber 11.2, Sugar 6, Protein 14.1
CARIBBEAN COCONUT RICE AND BEANS
From Bittman's, "The Best Recipes in the World." If you like any of his recipes, you may as well go ahead and buy the book. It's fantastic, both as a reference and for its recipes.
Provided by Debbie R.
Categories Rice
Time 28m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine coconut milk, bay leaf (or garlic) if you're using it, and rice. Bring to a boil over medium heat, stirring occasionally. Add some salt, lower heat to low and cover. Cook for 10 minutes. Stir occasionally to ensure it doesn't scorch.
- Uncover. Cook, stirring over low heat, until rice is tender and mixture is creamy, about 15 minutes. At about the 10-minute mark, stir in beans. If liquid evaporates before rice is done, stir in water (about 1/2 cup at a time), and cook until done.
CARIBBEAN RICE AND BEANS
Categories Bean Herb Rice Side Low Fat Low/No Sugar Wheat/Gluten-Free Bon Appétit
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Combine first 3 ingredients in medium bowl. Let stand 30 minutes, stirring occasionally. Season with salt and pepper.
- Meanwhile, heat oil in heavy medium saucepan over high heat. Add onion and garlic and sauté until translucent, about 5 minutes. Add rice and stir 1 minute to coat with onion mixture. Add broth, wine, bay leaves, turmeric and cayenne pepper and blend well. Bring mixture to boil; stir well. Reduce heat to medium and simmer until rice is tender and mixture is creamy, stirring occasionally, about 25 minutes. Season to taste with salt, pepper and cayenne.
- Spoon rice onto platter. Arrange beans and onion garnish alongside.
CARIBBEAN RICE AND BEANS
Make and share this Caribbean Rice and Beans recipe from Food.com.
Provided by Happy Harry 2
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In large saute pan, heat oil over medium-high heat until hot but not smoking. Add pimiento, green pepper and garlic.
- Saute 2 minutes.
- Add beans, Tabasco, and vinegar.
- Bring to boil, reduce heat to low, cover nd simmer 5 minutes.
- Stir in rice and cilantro. Stir.
- Salt and pepper to taste.
- Serve.
Nutrition Facts : Calories 315, Fat 2.5, SaturatedFat 0.4, Sodium 47.9, Carbohydrate 61.4, Fiber 8, Sugar 1.1, Protein 10.9
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- Heat a saucepan with oil. Then add onions, garlic, thyme, and hot pepper, sauté for about a minute.
- Stir in rice to the pan, followed by beans for about 2 minutes, then add coconut milk, bay leaf, bouillon powder, creole spice, with 3 cups of water, bring to a boil reduce heat, cover with a lid and simmer until rice is cooked, about 20 minutes or more. Stir occasionally from the sides to prevent burns , add more water if needed.
- Adjust for salt and pepper. Discard bay leaves You have to stir occasionally to be preventing any burns.
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