Tuesday, July 14, 2009

Caribbean Rice and Beans

Kelly, Eric and Owen came over for dinner tonight. No Tuesday night scrapbooking, just a good dinner and out for some ice cream at Sheridan's. I made Caribbean Rice and Beans, bought a couple of rotisserie chickens from the grocery store deli and my dad had given me some of his home grown corn that we had too.

1 - 1/3 cup chicken stock
2/3 cup long grain white rice
1 1/4 tsp olive oil
5 oz bottled roasted red peppers, drained and cut in short thin strips
1/4 a green pepper cut in short thin strips
2 cloves garlic, minced
1 - 1/4 lbs canned black beans, drained and rinsed
1 T plus 3 tsp white vinegar
1/8 tsp hot pepper sauce, or to taste
2 T fresh cilantro, finely chopped

Boil stock in a medium saucepan over high heat. Stir in rice. Immediately reduce heat to low. Cover and simmer 20 - 25 minutes, or until rice is tender and liquid is absorbed. Remove from heat and set aside. Heat oil in a heavy nonstick skillet over medium high heat. Saute peppers and garlic 2 minutes. Stir in next 3 ingredient. Bring to a boil. Reduce heat to low, cover and simmer 5 minutes. Stir in rice and cilantro and serve.

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