* Exported from MasterCook *
Jamaican Rice & Peas
Recipe By :Elm Street Magazine
Serving Size : 8 Preparation Time :0:00
Categories : Regular Savory
Amount Measure Ingredient -- Preparation Method
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2 slices bacon -- chopped
1 onion -- chopped
1 clove garlic -- minced
1 28 oz/ 796 ml can diced tomatoes -- undrained
1 19 oz/ 540 ml can red kidney beans -- drained and rinsed well
1 1/2 cups long-grain rice
3/4 cup water
2 teaspoons dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
hot pepper sauce to taste
1. Cook bacon in a large saucepan over medium heat for 5- 7 minutes, until crisp. Remove bacon with a slotted spoon and let drain onto paper towels. Pour off all but 1 tbs bacon fat from saucepan. Add onion and garlic, then cook, stirring frequently, over medium heat for 5 to 7 minutes, until onion is soft but not brown.
2. Stir in tomatoes with their juice, beans, rice, water, thyme, salt and pepper, then bring to a boil over high heat. Reduce heat to low, then simmer, covered for 25 minutes, until rice is tender and has absorbed most of the liquid.
3. Remove sauce pan from heat and let stand, covered for 10 minutes, until most of the liquid is absorbed. Seasoned with salt and hot pepper sauce to state, then served garnished with the chopped bacon.
Description:
"You adjust the hotness with hot sauce"
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Per Serving (excluding unknown items): 225 Calories; 1g Fat (5.5% calories from fat); 9g Protein; 45g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol; 166mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.
NOTES : I usually skip the bacon part of the recipe. If you add ground beef this makes a great main meal for 4 people.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0