Caribbean Reggae Rice

Caribbean Reggae Rice
Adapted from Michael Smith

Serves: 4

1 cup of basmati or 1 cup of white rice
1 28 oz can of whole tomatoes
1 can of black beans, rinsed
1 tsp of ground allspice
1 cubanella or 1 chili pepper, minced
2 green onions, sliced thinly
1/4 cup of fresh cilantro, minced
1 tsp of salt
pinch of pepper

Put rice, tomatoes, black beans, allspice and salt and pepper into a medium-sized saucepan. Place over medium-high heat and bring to a boil. Turn heat down and let simmer until liquid has absorbed and rice is tender, about 20 minutes. Fluff with a fork and add green onions and cilantro just before serving.

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