Caribbean Rice and Beans

By VerneJ

Recipe by: Immaculate Bites

Ingredients

• 1/4 cup canola oil (or canola)
• 2 garlic clove, minced
• 1/2 medium onion, diced
• 2 teaspoons creole spice
• 2 cups uncooked long grain rice
• 1 sprig fresh thyme or 1 teaspoon dried thyme
• 13.5 oz can (1 3/4 cups) coconut milk
• 15.5 oz can red kidney beans, rinsed and drained
• 2 small bay leaves
• salt and fresh ground pepper, to taste
• 3 1/4 cups chicken broth or water
• 1 teaspoon chicken bouillon (optional)
• 1 whole scotch bonnet pepper.
• 1 teaspoons paprika(optional)

Details

Servings 3
Preparation time 10mins
Cooking time 35mins
Adapted from africanbites.com

Preparation

Step 1

1. Wash rice until water runs clear. Drain water.

2. Heat a saucepan with oil. Then add onions, garlic, thyme, and hot pepper, sauté for about a minute.

3. 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, and simmer until rice is cooked, about 20 minutes or more. Stir frequently from the sides to prevent burns , add more water if needed.

4. Adjust for salt and pepper. Discard bay leaves You have to stir occasionally to be preventing any burns.

5. Serve warm