Tom Claires Rice & Beans Caribbean Style - Country Cooki Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
-yellow), chopped
1/2 cup: Chopped onion,
1 medium: Tomato, seeded and chopped
1 Clove: garlic, finely chopped
1 tbsp: Each, assorted chopped fresh
1 tbsp: Soy sauce,
-herbs, (Tom uses parsley,
1 cup: Long-grain white rice,
-oregano and thyme),
2 cup: Water,
1/2 tsp: Salt,
3 tbsp: Lemon juice,
1/4 tsp: Hot red-pepper sauce or,
1 can: 15-oz white, kidney, or
-crushed red pepper, opt.
-black beans,
Shredded Cheddar or Monterey,
1 medium: Sweet pepper, (red, green or
-Jack cheese, opt.
Directions:
1 In 5-quart saucepot or Dutch oven, heat oil over medium heat. Add
onion and garlic; saute until onion is tender. Add soy sauce; saute 1
minute longer.
2. Add rice, water, and lemon juice to saucepot. Heat to boiling.
3. Cover and reduce heat to low, cook 5 minutes. With fork, stir
beans, sweet pepper, tomato, herbs, and salt into rice. Cook 15
minutes longer or until rice is just tender and all liquid is
evaporated. If desired, stir in hot red-pepper sauce, and serve with
shredded cheese.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary
Source from luhu.jp
onion and garlic; saute until onion is tender. Add soy sauce; saute 1
minute longer.
2. Add rice, water, and lemon juice to saucepot. Heat to boiling.
3. Cover and reduce heat to low, cook 5 minutes. With fork, stir
beans, sweet pepper, tomato, herbs, and salt into rice. Cook 15
minutes longer or until rice is just tender and all liquid is
evaporated. If desired, stir in hot red-pepper sauce, and serve with
shredded cheese.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary
Source from luhu.jp