Caribbean Rice
Submitted By: Hanan Brailowski - Canada
Caribbean Cuisine
Caribbean Rice
TIMING
- PREP TIME : [0] Min
- COOK TIME : [0] Min
- READY IN : [0] Min
INGREDIENTS
- 1 1/2 cups cooked red beans
- 1 bay leaves
- 1 1/4 cups rice, rinsed and drained
- 3 tablespoons olive oil
- 1 1/4 teaspoons salt
- 1 onion, chopped
- 1/2 green bell pepper, seeded and chopped
- 1 celery stalk, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 1 cup vegetable stock or broth
- 2 tablespoons chopped fresh thyme
- 1 teaspoon hot-pepper sauce
- Basil or cilantro (kusbara 5adra) for garnishing
PREPARATION
- Combine rice, 1 tablespoon of the oil, 1/2 teaspoon of the salt, and the remaining 11/2 cups vegetable broth in a saucepan over medium-high heat. Cover and bring to a boil. Reduce the heat to low and simmer until the water is absorbed and the rice is tender, about 25 minutes. Set aside and keep warm.
- In a large saucepan, heat the remaining 2 tablespoons oil over medium-high heat. Add the onion, bell pepper and celery; sauté until the vegetables are softened, 6 to 8 minutes. Stir in the garlic and cook until softened, about 1 minute. Add the allspice, cloves, cayenne, the remaining 3/4 teaspoon salt and the black pepper. Cook for 1 minute. Stir in the cooked beans, thyme and hot-pepper sauce. Cook until the vegetable mixture is heated through, 6 to 8 minutes. Add cooked rice and mix gently.
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