Submit By
Hanan Brailowski - Canada

Caribbean Rice

Caribbean Cuisine

Caribbean Rice

SPECIFICATIONS

• PREP TIME : 0 Min
• COOK TIME : 0 Min
• READY IN : 0 Min
• SERVINGS : 0

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

1. 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.
2. 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.