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.

Red Beans and Rice
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Ingredients
  1. 1 can red kidney beans, including liquid
  2. 1 can coconut milk
  3. Chicken stock (approx 1-2/3 cups)
  4. 1 tablespoon minced garlic
  5. 1 small onion, chopped
  6. 1 teaspoon Dried thyme
  7. 2 teaspoons Salt, to taste
  8. 1 teaspoon Black Pepper
  9. 2 cups basmati (rinsed and drained)
Instructions
  1. 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
  2. Add liquid, beans, garlic, chopped onion, thyme and S&P to large pot.
  3. Bring to a boil.
  4. Add rice and boil on high for 2 minutes.
  5. Turn heat to Low, and cook covered until all water is absorbed (about 15 to 20 min).
  6. Fluff with fork before serving.
Notes
  1. 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.
  2. 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
Cooking Is Like Love http://cookingislikelove.com/wp/
RED RICE AND BEANS

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