Sides

Red Beans and Rice

Makes about 10 cups

View Recipe

Red Beans and Rice

Makes about 10 cups

A blend of Latin and Caribbean flavors makes a delicious version of rice and beans.

Nutritional information per serving (based on 1cup):Calories 470 (21% from fat)
carb. 77g pro. 18g
fat 11g
sat. fat 9g
chol. 0mg sod. 420mg
calc. 141mg
fiber 13g
  1. Red Beans and Rice-1
  1. Red Beans and Rice-1

Ingredients

  • 1tablespoon extra virgin olive oil
  • 2garlic cloves, finely chopped
  • 1jalapeño, seeded and finely
  • chopped
  • 4stems fresh thyme
  • 1bay leaf
  • ¾teaspoon kosher salt, divided
  • 1½-inch piece fresh ginger
  • ½teaspoon ground cinnamon
  • 2¼cups white rice
  • 2cans coconut milk
  • 2½cups chicken broth, low sodium
  • 1can (15 ounces) kidney beans,
  • drained
  • 4green onions, sliced into batons
  • for garnish

Preparation

  1. 1. Assemble the Cuisinart® Stack5® with
  2. the baking pan and select 350°F. Add the
  3. olive oil to the pan.
  4. 2. Once the oil is hot, add the chopped
  5. garlic and jalapeño. Sauté 2 to 3 minutes,
  6. or until fragrant. Add the thyme, bay leaf,
  7. ½ teaspoon salt, ginger and cinnamon.
  8. Stir to mix all ingredients well.
  9. 3. Stir in the rice to coat. Add the liquids,
  10. turn the temperature up to 400°F
  11. and cover. Once boiling, reduce heat
  12. to 200°F, so the mixture is barely
  13. simmering, and top with the lid. Continue
  14. cooking the rice according to the
  15. manufacturer’s suggested time, about 20
  16. to 25 minutes.
  17. 4. Stir in kidney beans and cover. Allow to
  18. rest, about 10 minutes, before fluffing
  19. and serving.
  20. 5. Taste and adjust seasoning according to
  21. preference. Serve immediately, garnished
  22. with green onions.

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