Title: Jamaican Cook-Up Rice
Categories: Vegtime2
Yield: 4 servings

1 tb Canola oil
1 md Yellow onion; diced
1 md Red bell pepper; seeded and
-diced
2 Cloves garlic; minced (2 to
-3)
1/2 Scotch bonnet pepper
Seeded and minced;
-(optional)
3 1/2 c Water
2 c Uncooked long-grain white
-rice
15 oz Canned red kidney beans;
-rinsed and drained
1/2 c Canned coconut milk
2 ts Curry powder
1/2 ts Dried thyme
1/2 ts Freshly ground black pepper
1/2 ts Salt

4 SERVINGS VEGAN

The term "cook-up" is a Caribbean expression that refers to a dish that
incorporates the ingredients you have on-hand in the kitchen. In this
version, we combine rice, beans and vegetables with a little coconut milk
and curry powder for a zesty tropical flavor.

In large saucepan, heat oil over medium heat. Add onion, bell pepper,
garlic and Scotch bonnet pepper and cook, stirring often, until vegetables
begin to soften, about 5 minutes.

Stir in water, rice, beans, coconut milk and seasonings and bring to a
simmer. Reduce heat, cover and until rice is tender and liquid is absorbed,
15 to 20 minutes. Fluff rice with fork and let stand, covered, 5 to 10
minutes. Spoon rice onto plates and serve hot.

PER SERVINO: 323 CAL.; 9G PROT.; 3G TOTAL FAT (0 SAT. FAT); 64G CARB.; 0
CHOL.; 441MG SOD.; 6G FIBER.

Converted by MC_Buster.

Recipe by: Vegetarian Times Magazine, January 1998, page 39

Converted by MM_Buster v2.0l.