RED RICE AND BEANS

Hubby had another long day yesterday, playing with the bagpipe band at the Legion. Not just one set, but 4 times throughout the day! So I thought I would make a nice hearty, warm meal for him. But I also didn’t want to leave the house and strived to use what I had in the house.

Hubby loves rice to begin with and being kicked up just a notch, and served with something saucey (a Jamaican chicken stew recipe I’d like to perfect yet), got me a thumbs up. I served it the next day with some gumbo poured over top. (Just put the rice on a plate, break it up with a fork, cover with a damp paper towel and pop into the microwave.) To get the really red rice, you want to use kidney beans. Unfortunately, I didn’t have any in the house. Still tasted great, just lacked the color. I’ll update the picture next time I make it with kidney beans.

Use the quantities and liquid ratio listed in your rice cooker guide. Cup in recipe indicates the rice cooker “cup”.

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Red Beans and Rice

Ingredients

• 2 cups basmati rice
• 1 can red kidney beans including liquid
• 1 can coconut milk
• Chicken stock approx 1 2/3 cups
• 1 tablespoon minced garlic
• 1 small onion chopped
• 1 teaspoon dried thyme
• 2 teaspoons salt to taste
• 1 teaspoon black pepper

Instructions

• Rinse the rice thoroughly in cold water then let soak in water for at least 15 minutes.
• Drain the liquid from the can of beans into ameasuring cup and add the can of coconut milk and enough stock to make (approx.)four cups of liquid. (Use the appropriate ratio according to rice cooker instructions.)
• Add all the ingredients to the rice cooker, stirring to mix, and set to cook.
• Remove from the pot immediately once cooked and fluff with a fork.

Notes

I didn't have any kidney beans handy, so I used a can of black soy beans. They tasted fine, but didn't give the rice the usual red colour.
Original recipe recommended long grain rice, basmati was all I had. Turned out just fine. It only took about 15 minutes.

Adapted from Cook Like A Jamaican