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Rice and Beans Caribbean Style
1 tb Olive oil
1/2 c Chopped onion
1 Clove garlic, finely chopped
1 tb Soy sauce
1 c Long-grain white rice
2 c Water
3 tb Lemon juice
1 cn 15-oz white, kidney, or black beans
1 md Sweet pepper (red, green or yellow), chopped
1 md Tomato, seeded and chopped
1 tb Each, assorted chopped fresh herbs (Tom uses parsley, oregano and thyme)
1/2 ts Salt
1/4 ts Hot red-pepper sauce or crushed red pepper (opt.)
Shredded Cheddar or Monterey Jack cheese (opt.)
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.
Add rice, water, and lemon juice to saucepot. Heat to boiling.
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.
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