Caribbean Rice and Beans

• Produce

  • 2 Bay leaves, small
  • 2 Garlic clove
  • 1 15.5 oz can Kidney beans, red
  • 1/2 Onion, medium
  • 1 sprig Thyme, fresh

• Canned Goods

  • 1 tsp Chicken bouillon
  • 1 13.5 oz can Coconut milk

• Pasta & Grains

  • 2 cups Rice, long grain

• Baking & Spices

  • 2 tsp Creole spice
  • 1 tsp Paprika
  • 1 Salt and fresh ground pepper

• Oils & Vinegars

  • 1/4 cup Canola oil

• Liquids

  • 2 1/4 cups Chicken broth or water

Found on africanbites.com

Description

Ingredients

• ¼ cup canola oil (or canola)
• 2-3 garlic clove, minced
• ½ medium onion, diced
• 2 teaspoons creole spice
• 2 cups uncooked long grain rice
• 1 sprig fresh thyme or 1 teaspoon dried thyme
• 13.5 oz can (1¾ cups) coconut milk
• 15.5 oz can red kidney beans, rinsed and drained
• 2 small bay leaves
• salt and fresh ground pepper, to taste
• 2¼ cups chicken broth or water (see notes)
• 1 teaspoon chicken bouillon (optional)
• 1 whole scotch bonnet pepper.
• 1 teaspoons paprika(optional)

Directions

• Wash rice until water runs clear. Drain water.
• Heat a saucepan with oil. Then add onions, garlic, thyme, and hot pepper, sauté for about a minute.
• Stir in rice to the pan, followed by beans for about 2 minutes, then add coconut milk, bay leaf, bouillon powder, creole spice, with 3 cups of water, bring to a boil reduce heat, cover with a lid and simmer until rice is cooked, about 20 minutes or more. Stir occasionally from the sides to prevent burns , add more water if needed.
• Adjust for salt and pepper. Discard bay leaves You have to stir occasionally to be preventing any burns.
• Serve warm