Confession: I made this almost two weeks ago and just haven’t gotten around to sharing it.
Confession: It was so satisfying that I actually considered making it again just so it would be fresh on my mind.
Confession: The only reason I didn’t make it again is because I’m fresh out of greens at the moment.
Caribbean Rice and Beans with Greens
- 1 T olive oil
1/4 c chopped sweet onion
4 cloves garlic, minced
1/2 large bell pepper, minced
1.5 c basmati rice (dry)
2 c vegetable broth
1 c lite coconut milk
1 can black beans, drained and rinsed
1 can diced tomatoes, drained
1 16-ounce bag frozen chopped mustard greens
1 tsp fresh minced ginger
2 tsp hot sauce
2 T ketchup
2 tsp Jamaican Jerk seasoning
1 tsp fresh thyme
1/2 c fresh chopped cilantro
In a large pot, heat oil over medium heat. Sauté onion, garlic, and bell peppers for 1 minute. Stir in broth and bring to a boil. Add rice and coconut milk and reduce to medium-low. Add the remaining ingredients except the cilantro and stir well. Cover and simmer for 30 minutes.
Once rice is tender, stir in cilantro and serve.
Serving Size: 2.5 cups
Number of Servings: 4
Oh, one-pot-wonders, how I love thee.