Sunday, June 15, 2008

Caribbean Style Beans & Rice

As the weather gets warmer outside, so does our cooking. This week, we treated ourselves to Jerk Chicken AND this fabulous beans and rice dish.

This recipe was new to us when we found it in the June issue of Food & Wine magazine. They pose it as a side dish, but we found that it makes a very nice vegetarian main dish with the addition of some additional beans. I pumped up the nutritional value by making it with brown/red rice. I gave the flavor a boost with a teaspoon of five-spice powder. We also stirred in a pound of sauteed chopped kale -- which added some lovely color and even more nutritional power to the dish.

Leftovers are excellent on their own. But, they also make a fantastic addition to a vegetarian burrito with avocado, pineapple salsa, and a bit of sour cream.

Caribbean Style Beans & Rice
(adapted from Jamaican Rice & Peas, Food & Wine June 2008)

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1 comment:

  1. That looks really great. I love that 1. you used different rice, and 2. that you are thinking ahead for its next use--the burrito, which sounds fab too.

    Love it. I'm going to add you to my blog roll!


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