Third time's a charm! This is the third installment of my "Quick Easy Dinner" recipes and it it by far my favorite. It has that crack quality that makes you lick the last bits of sauce from your bowl (I think it's the coconut milk and allspice that do the trick).
I got this recipe from Serious Eats sometime last year. I printed it out and threw it in my recipe book...only to unfold it last week and rediscover why this recipe caught my eye in the first place. It's fast, it's easy (you don't even have to precook the rice), it's healthy, and it's ethnic. All good things.
My only amendment to this recipe: it supposedly serves 4 but I say it serves 2, and that's not just me being a fatty. (I honestly could have eaten it all in one sitting...and I guess that is me being a fatty).
WEST INDIAN RICE & BEANS
2 cups vegetable broth
1 can (15 oz) kidney beans, drained and rinsed
1 cup canned unsweetened coconut milk
1 jalapeno, deseeded and minced
1 tsp dried thyme
1/2 teaspoon ground allspice
3/4 cup medium-grain white rice
1 cup thinly sliced green onions
1. In a medium/large saucepan, combine everything but the rice and green onion and bring to a a boil. Stir in rice, reduce heat to a gentle simmer, and cook until the rice is almost tender and most of the liquid is absorbed, about 20 minutes.
2. Stir in most of the green onion, reserving some for garnish. Continue cooking until the rice is completely tender.
