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Categories:
water long grain white rice red kidney beans coconut milk curry powder thyme freshly ground black pepper salt scotch canola oil yellow onion red bell pepper garlic
Viewed: 96 - Published at: 5 years agoIngredients
- 3 1/2 cups water
- 2 cups uncooked long-grain white rice
- 15-oz. can red kidney beans, rinsed and drained
- 1/2 cup canned coconut milk
- 2 tsp. curry powder
- 1/2 tsp. dried thyme
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. salt
- 1/2 Scotch bonnet pepper, seeded and minced (optional)
- 1 Tbs. canola oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, seeded and diced
- 2 or 3 cloves garlic, minced
Method
- 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.
