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Caribbean Red Beans and Rice
The recipe can be made entirely in advance and reheated when you’re ready. Keeps covered and refrigerated for several days, and flavor improves over time.
Ingredients
- 2 cups cooked Rancho Gordo Domingo Rojo beans
- 2-½ cups brown rice cooked and cooled
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 garlic cloves chopped
- 1 green or red pepper chopped
- ¼ habañero Scotch bonnet pepper or 1 to 2 jalapeños, seeded and chopped, depending on how hot you like it*
- 2 celery stalks chopped
- 1 to mato chopped (or 1 cup canned diced tomatoes, drained)
- 1 teaspoon allspice
- ½ teaspoon cumin
- 1 small handful fresh thyme leaves or ¼ teaspoon dried
- 1 small bunch cilantro coarsely chopped
- Sea salt and pepper to taste
Instructions
- In a large skillet, heat the oil over medium-high heat. Add the onion and garlic, and sauté until softened, about 5 minutes. Add the pepper, habañero, and celery, and continue cooking, stirring occasionally, for another 5 minutes. Stir in the diced tomato and season with the allspice and cumin.
- Add the cooked Domingo Rojo beans and rice, stirring until the mixture is well combined. Reduce the heat to medium and continue cooking, stirring occasionally, until the moisture from the vegetables is absorbed, about 10 minutes. Add the thyme, cilantro, sea salt, and pepper.
Notes
*Wear gloves when handling fresh chiles, no matter how manly you are.
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