Jamaican Cook-Up Rice

(5 votes)

1 tablespoon canola oil
1 medium yellow onion, diced
1 medium green bell pepper, seeded and diced
1 medium zucchini or eggplant, diced
8 medium button mushrooms, sliced, up to 10
1/2 to 1 scotch bonnet pepper or other hot pepper seeded and minced
2 cups water
1 cup reduced-fat coconut milk (or water for a light version)
1 1/2 cups white rice
2 cups peeled and diced winter squash or sweet potato or carrots
2 tablespoons dried parsley
1 teaspoon dried thyme
1/2 teaspoon allspice
1/2 teaspoon salt
2 cups chopped greens (kale or swiss chard or beet greens or spinach)
15 ounces canned red kidney beans or pigeon peas, drained

In a large saucepan, heat the oil. Add the onion, bell pepper, zucchini, mushrooms, and chili pepper, if desired, and sauté for about 7 minutes. Add the water, coconut milk, rice, winter squash, and seasonings. Cover and cook over medium-low heat for 15 to 20 minutes.

Stir in the greens and beans and cook for a few minutes more. Turn off the heat, fluff the rice, and let sit on the stove top for about 10 minutes.

Makes 4 to 6 servings



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