Caribbean Red Beans And Brown Rice

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1 1/2 cups instant brown rice
• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 1/2 green bell pepper, seeded and chopped
• 1 cup celery, chopped
• 4 garlic cloves, minced
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon fresh ground black pepper
• 1 cup vegetable stock
• 3 (15 1/2 ounce) cans kidney beans, drained
• 1 tomato, cored and diced
• 2 tablespoons chopped fresh thyme
• 1 teaspoon hot pepper sauce
• 3 tablespoons chopped fresh cilantro

Recipe

• 1 in a large saucepan, heat the 2 tablespoons oil over medium-high heat. add the onion, bell pepper and celery; saute until the vegetables are softened, 6 to 8 minutes. stir in the garlic and cook until softened, about 1 minute. add the allspice, cloves, cayenne, the remaining 3/4 teaspoon salt and the black pepper. cook for 1 minute. stir in the vegetable stock, beans, tomato, thyme and hot-pepper sauce. simmer for 10 minutes.
• 2 while the beans are cooking, cook the brown rice according to package directions.
• 3 divide the rice among 6 individual bowls. top each serving with beans and sprinkle with the cilantro.