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Caribbean Rice with Red Beans and Chiles Recipe

   
 

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     Caribbean Rice with Red Beans and Chiles

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
1 tablespoon olive oil
1 small red onion, minced
1 small red bell pepper, seeded and chopped
1 to 2 small, fresh hot chiles, to your taste, seeded and minced
2 garlic cloves, minced
1/2 teaspoon peeled and minced fresh ginger
1 cup basmati rice
1/2 teaspoon light brown sugar, palm sugar, or natural sweetener
1/2 teaspoon salt
 
1/2 teaspoon ground allspice
1/4 teaspoon dried thyme
1/4 teaspoon freshly grated nutmeg
2 cups hot water
1 1/2 cups cooked or one 15-ounce can dark red kidney or other red beans, drained and rinsed

Instructions
Heat the olive oil in a saucepan over medium heat. Add the onion, bell pepper, chiles, garlic, and ginger.
Cover and cook, stirring, until the onion is softened, about 5 minutes. Stir in the rice to coat with the oil. Add the brown sugar, salt, allspice, thyme, and nutmeg, stirring to combine.
Stir in the water, reduce the heat to medium-low, cover, and cook until the rice is tender, about 20 minutes.
Stir in the beans and cook until hot, about 5 minutes. Taste and adjust the seasonings, then serve hot.


Originally Submitted
3/21/2011





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