Caribbean Rice and Beans

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4 - 6

Caribbean Rice and Beans - A Detailed Recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cans (450 g) beans (rinsed)
1 cup dry rice
2 tbsp. l. rice wine vinegar
1/2 Scotch bonnet pepper, seeded and diced
1/4 cup vegetable oil
1 large onion, chopped
2 chopped cloves of garlic
2 cups chicken or vegetable broth
2 tablespoons chopped fresh parsley leaves
1 tbsp chopped chives
Hot sauce
Salt and ground black pepper

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Heat oil in a large skillet. Gently sauté the onion, garlic, and hot pepper, then add the beans and rice vinegar and cook for about 5 minutes. Add the rice to the beans, pour in the broth, reduce the heat, and simmer until the rice is tender, about 15-20 minutes. Add the parsley, chives, hot sauce, salt, and pepper, and serve.

Categories:

recipe / Main courses / Cereals, legumes / Caribbean cuisine / Robert Irvine

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