Jamaican Beans and Rice
Ready In: 40 mins
Serves: 4
Ingredients
- 1 1⁄3 cups chicken stock
- 2⁄3 cup white rice
- 1 1⁄4 teaspoons olive oil
- 1 green capsicum, cut into thin strips
- 2 cloves garlic, minced
- 1 (400 g) can canned kidney beans
- 1 tablespoon white vinegar
- 1⁄8 teaspoon hot pepper sauce
- 2 tablespoons fresh coriander
Directions
- Boil stock over high heat add rice and stir.
- Immediately lower heat.
- Cover and simmer 20 minutes or until rice is tender and liquid is absorbed.
- Remove from heat and set aside.
- Heat oil in heavy non-stick skillet over medium heat.
- Saute capsicum and garlic 2 minutes.
- Stir in next three ingredients.
- Reduce heat to low, cover and simmer 5 minutes.
- Stir in rice and coriander and serve.
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