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.

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Red Beans and Rice

Ingredients

  • 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
  • 2 cups basmati rinsed and drained

Instructions

  • Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough stock to make four cups of liquid
  • Add liquid, beans, garlic, chopped onion, thyme and S&P to large pot.
  • Bring to a boil.
  • Add rice and boil on high for 2 minutes.
  • Turn heat to Low, and cook covered until all water is absorbed (about 15 to 20 min).
  • Fluff with fork before serving.

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.
RED RICE AND BEANS

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