Caribbean Red Beans And Rice Recipe - Cooking Index
Caribbean Red Beans And Rice Recipe - Cooking Index
| 1 cup | 160g / 5.6oz | Uncooked rice |
| 1 | Tomatoes | |
| 1 | Kidney beans | |
| 1 | Diced onion | |
| 3 | Garlic | |
| 1/4 teaspoon | 1.3ml | Nutmeg and cinnamon - up to 1/2, up to |
| 1/2 teaspoon | 2.5ml | Cloves. - up to 1, up to |
| Salt - black or cayenne pepper to taste |
Chop onion and garlic and toss them into a deep frying pan or a saucepan. Fry them in a little olive oil until onions are as usual, translucent.
Drain and reserve liquid of 1 can kidney beans. Put beans in pan, saute around a little bit.
Drain and reserve liquid of 1 can (14 oz) tomatoes. Mush tomatoes up, put them in and saute around a little bit too.
Add 1 cup rice, any kind, and the appropriate amount of liquid, using the received kidney bean and tomato juice for some of it, and topping up with water.
Cover the pan, let simmer until the rice is cooked and you have a nice thick tomatoey clovey yummy bunch of beans and rice.
Source:
Susan Feniger and Mary Sue Milliken
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