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Saturday, August 13, 2011

Jamaican Beans and Rice

I've been trying to come up with a way to introduce my kids to black beans and this was a great start.  The rice is not spicy, but has a great blend of flavors, plus a healthy portion of black beans.

We served these Jamaican Beans and Rice with Caribbean Jerk-Rubbed Chicken Kabobs, with some extra grilled pineapple on the side as dessert.

1 TB  Olive Oil
1 TB  Butter
1 cup  Jasmati Rice
1 small  Onion, diced
2 cups  Water or Chicken Broth
1 can  Black Beans, drained and rinsed
2 TB  Ketchup
2 tsp  Frank's Hot Sauce
2 tsp  Caribbean Jerk Seasoning (same rub used on the Caribbean Jerk-Rubbed Chicken Kabobs)

In a medium saucepan, heat the olive oil, butter and onion over medium heat until the butter melts.  Add the rice and sauté until the onion is softened, about 6 minutes.

Add the remaining ingredients, stir and cook for 15 - 20 minutes or until all liquid is absorbed.

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