The Cuisinart® version of the Jamaican staple brings out the flavors of Jamaican jerk seasoning.
3cooker cups dried red kidney
beans, soaked overnight
1tablespoon extra virgin olive oil
2garlic cloves, finely chopped
½jalapeño, finely chopped
12⁄3 cups unsweetened coconut milk
2cups reduced-sodium vegetable broth
4stems fresh thyme
1teaspoon sea salt, divided
1½ x ½-inch piece fresh ginger, peeled
½teaspoon ground cinnamon
4green onions, sliced
3cooker cups medium-grain
Nutritional information per serving (based on 1 cup): Calories 470 (21% from fat) • carb. 77g • pro.18g • fat 11g • sat. fat 9g • chol. 0mg • sod. 420mg • calc. 141mg • fiber 13g
Put the olive oil in the cooking pot of the Cuisinart® Rice Plus™ Multi-Cooker. Select the Quick Cook function and press Start. Once oil is hot and shimmering, about 2 minutes, add the garlic and jalapeño. Sauté 2 to 3 minutes, or until fragrant. Add the beans, coconut milk, broth, thyme, bay leaf, ½ teaspoon salt and ginger. Switch the cooker to the White Rice function and press Start. Close the lid and let cook for 35 minutes. Once the 35 minutes have elapsed, open the lid and add the rice and water. Close the lid again and let the unit complete its cooking program. Once the audible tone has sounded to indicate the end of cooking, open the lid and add the remaining ingredients including the remaining ½ teaspoon of salt; toss to combine. Adjust seasonings and serve immediately.