Caribbean Rice with Red Beans and Chiles

photoI love this rice and beans recipe. It is from page 233 of the Vegan Planet cookbook. The recipe makes 4 servings.

 

 

 

 

 

 

 

Caribbean Rice with Red Beans and Chiles

1 tablespoon olive oil
1 small red onion, minced
1 small red bell pepper, seeded and chopped
1 or 2 small fresh hot chiles, seeded and minced
2 garlic cloves, minced
1/2 teaspoon peeled and minced fresh ginger
1 cup uncooked basmati rice
1/2 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon dried thyme
1/4 teaspoon freshly grated nutmeg
2 cups hot water
1 1/2 cups cooked dark red kidney beans (canned is fine)

Heat the oil in a saucepan over medium heat. Add the onion, bell pepper, chiles, garlic, and ginger. Cover and cook, stirring, until the onion is softened, about 5 minutes. Stir in the rice to coat with the oil. Add the honey, salt, allspice, thyme and nutmeg, stirring to combine. Stir in the water, reduce the heat to medium-low, cover, and cook until the rice is tender, about 20 minutes.

Stir in the beans and cook until hot, about 5 minutes. Taste and adjust the seasoning. Serve hot.

By my calculations: Per serving – Calories: 311, Total Fat: 4.1g, Sat. Fat: 0.6g, Carb: 59.2g, Fiber 5.9g, Protein: 9.8g

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