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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