Sunday, April 15, 2007

Caribbean Rice with Kidney Beans

Serves: 2
Cooking time: 1 hr

1 medium onion, chopped fine
3 cloves garlic, peeled, crushed and chopped
1 16 oz can kidney beans, washed and drained
1 cup rice
1/2 red bell pepper, diced
4 oz tomato paste
1/2 tsp ground cumin
1 tsp ground coriander seeds
1 1/2 tsp paprika
1/2 tsp dried oregano
1 bay leaf
1/s tsp chilli powder
salt to taste
water as per rice instructions, plus 1/2 cup
1 tbs olive oil
1 tbs orange juice

Heat the oil in a large pot, preferably nonstick, on medium to low heat. Add garlic, and then onions. When onions are translucent, add peppers. Add cumin, coriander, paprika, oregano, bay leaf and chilli powder. Stir for about 1 min. Add tomato paste. Stir for about 1 min. Add kidney beans, rice, water and salt. Turn heat to low, cover and let simmer till rice is cooked, adding more water if necessary. Fluff and transfer to serving dish.


monsoonbread said...

ooooh... niiiiiiiiiiice. must try. tmrow, tmrow. yuuummmy..
i had awesome chinis food at place called 'chop chop' with a huge painted sign outside the restaurant saying "can a billion people be wrong?" ;P
indeed they cannot :)
apparam. inda dish naaleki panniti feedback tharavein. pah. what tamizh i say :)

MinCat said...

yais yais its quite the yumminess :)

yes vat taaaamil

monsoonbread said...

tried and tested now :) yum wonly, but appah.. just took way too long..maybe coz i got paranoid and kept the gasmark on 2. *sigh* how i HATE electric stoves. also, tasted bit too tomato-ey. could it have been my using puree instead of paste? ho hum.

MinCat said...

well find the speed/space to work it on the fire yourself. if you make a variation, post it, but link it bck tothis one and put a link into this one to the variation. muah