WEST INDIAN RICE AND BEANS
Serve this Caribbean-influenced dish with some crusty bread and an avocado orange salad. Recipe is from Bon Appetit.
Provided by DailyInspiration
Categories Rice
Time 45m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Combine 2 cups broth, beans, coconut milk, jalapeno pepper, thyme, and allspice in a heavy large saucepan. Bring to a boil over medium-high heat. Stir in rice. Reduce heat to medium-low and simmer uncovered until most of liquid is absorbed and rice is almost tender, stirring often, about 20 minutes.
- Mix 3/4 cup green onions into rice. Continue to simmer until rice is very tender and mixture is creamy, adding more broth by 1/4 cupfuls if mixture seems dry and stirring often, about 5 minutes longer. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with remaining 1/4 cup green onions.
Nutrition Facts : Calories 461.2, Fat 1.9, SaturatedFat 0.5, Sodium 638.8, Carbohydrate 93.3, Fiber 14, Sugar 5.2, Protein 16.9
WEST INDIAN RICE AND BEANS
Categories Bean Rice Side Vegetarian Quick & Easy Wheat/Gluten-Free Kwanzaa Coconut Jalapeño Bon Appétit
Yield Serves 2
Number Of Ingredients 8
Steps:
- Combine 2 cups vegetable broth, kidney beans, coconut milk, minced jalapño chili, thyme and allspice in heavy large saucepan. Bring mixture to boil over medium-high heat. Stir in rice. Reduce heat to medium-low and simmer mixture uncovered until most of liquid is absorbed and rice is almost tender, stirring often, about 20 minutes.
- Mix 3/4 cup green onions into rice. Continue to simmer until rice is very tender and mixture is creamy, adding more broth by 1/4 cupfuls if mixture seems dry, about 5 minutes longer. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with remaining 1/4 cup green onions and serve.
INDIAN RICE AND BEANS
Make and share this Indian Rice and Beans recipe from Food.com.
Provided by -Worker Bee-
Categories White Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine 2 cups vegetable broth, kidney beans, coconut milk, minced jalapño chili, thyme and allspice in heavy large saucepan. Bring mixture to boil over medium-high heat. Stir in rice. Reduce heat to medium-low and simmer mixture uncovered until most of liquid is absorbed and rice is almost tender, stirring often, about 20 minutes.
- Mix 3/4 cup green onions into rice. Continue to simmer until rice is very tender and mixture is creamy, adding more broth by 1/4 cupfuls if mixture seems dry, about 5 minutes longer. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with remaining 1/4 cup green onions and serve.
SPICED RICE & BEANS
Mary's version of the Indian dish, kitchari, is a great storecupboard supper, delicious as a main or a side
Provided by Mary Cadogan
Categories Dinner, Main course, Side dish
Time 35m
Number Of Ingredients 12
Steps:
- Rinse the rice several times in cold water until the water runs clear. Drain well. Heat the oil in a large pan, add the onion and ginger and fry for 5 mins until the onion is lightly coloured. Stir in the garlic, chilli, cumin and mustard seeds, and fry for 1 min.
- Tip the rice and beans into the pan and mix well. Add 600ml water, the bay, cinnamon stick, turmeric and a little salt. Bring to the boil, then reduce the heat, cover and gently cook for about 15 mins until the rice is tender. Sprinkle with pumpkin seeds and serve with a tomato salad or Tomato cooler.
Nutrition Facts : Calories 332 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.58 milligram of sodium
INDIAN STYLE BASMATI RICE
This is a savory Indian style rice dish flavored with whole spices and fried onions. Soaking the basmati rice before cooking makes all the difference. Serve with your favorite Indian curry or dal (lentils). Make sure you warn people not to bite into the whole spices!
Provided by DHANO923
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
- Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.
Nutrition Facts : Calories 216.4 calories, Carbohydrate 38.9 g, Fat 5.4 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 0.9 g, Sodium 393.7 mg, Sugar 0.6 g
INDIAN GARBANZO BEANS AND RICE
I adapted a recipe from the American Heart Association for Black Beans and Rice to make this recipe. It's pretty simple to make, and the flavors really come through.
Provided by Phil the Thrill
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook 1-1/2 cups rice in 3 cups of water for 45 minutes or according to package direcitons, omitting salt and margarine.
- Meanwhile, in a small bowl, whisk together oil, lemon juice, garlic, salt, and curry powder. Add cayenne pepper and/or garam masala, if desired.
- Stir beans into cooked rice; transfer to serving platter. Drizzle with oil mixture, add cilantro, and stir gently.
Nutrition Facts : Calories 313.6, Fat 8.2, SaturatedFat 1.2, Sodium 412.2, Carbohydrate 53.2, Fiber 4.9, Sugar 0.7, Protein 7.3
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