Caribbean Rice and Beans
This is a very simple and delicious side dish that goes great with any Caribbean cuisine. These rice and beans are highly flavorful, with the combination over garlic and onions, coconut milk and a habanero. You can use any type of bean in this recipe. You really can't go wrong any way. I used a Dominican red bean. For the rice, you want to use a long grain rice. I used basmati. If you want the flavor of the habanero but don't want to burn your face off, make sure to leave it whole. This really goes for using hot peppers in any cuisine.
Servings: 4
Ingredients
- 1/4 cup canola or vegetable oil
- 1/2 medium onion diced
- 6 cloves minced garlic cloves
- 2 tsp creole spice
- 2 cups uncooked basmati rice washed and rinsed 3 times
- 1 tsp dried thyme
- 1 3/4 cup coconut milk
- 1 lb cooked red beans
- 2 bay leaves
- 2 1/2 cup chicken stock
- 1 habanero
- 1 tsp paprika
Instructions
- Heat oil on medium high heat in a pot. Sauté onions, garlic, thyme, and habanero for 2 minutes.
- Add the basmati rice. Stir. Add the beans, bay leaf, creole seasoning, and paprika. Cook for 2 minutes.
- Stir in the coconut milk and chicken stock. Cover. Reduce the heat to medium low and simmer for 20 minutes, stirring occasionally.
- Discard bay leaves and habanero. Turn off the heat and let rest for 10 minutes before serving.
