Rice and Beans - Haitian Style
Rice and bean dishes are prepared on almost every island in the Caribbean because they make an easy, nourishing, inexpensive meal. Adding kidney beans to the rice is typical of Haiti, as is the use of shallots.
2 tablespoons olive oil
2 cups chopped shallots (about 9 large)
1 1/2 cups chopped green bell pepper
1 teaspoon dried oregano
3 garlic cloves, minced
1/4 cup organic vegetable broth (such as Swanson Certified Organic)
2 teaspoons balsamic vinegar
1/2 teaspoon kosher salt, divided
3 cups water
1 tablespoon minced chipotle chile, canned in adobo sauce
1 1/2 cups uncooked long-grain white rice
1 (15-ounce) can red kidney beans, rinsed and drained
Heat oil in a large nonstick skillet over medium-high heat. Add shallots, bell pepper, oregano, and garlic to pan; cook 12 minutes or until the vegetables are tender, stirring frequently. Remove from heat. Stir in broth, vinegar, and 1/4 teaspoon salt. Cover and set aside.
Bring 3 cups water and chile to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Stir in remaining 1/4 teaspoon salt and beans. Spoon 1 cup rice mixture onto each of 6 serving plates; top each serving with about 1/4 cup shallot mixture.
CALORIES 290(16% from fat); FAT 5.1g (sat 0.8g,mono 3.4g,poly 0.7g); PROTEIN 7g; CHOLESTEROL 0.0mg; CALCIUM 53mg; SODIUM 352mg; FIBER 4.1g; IRON 3.4mg; CARBOHYDRATE 54.2g
Victoria Abbott Riccardi , Cooking Light, OCTOBER 2007 Untangling My Chopsticks: A Culinary Sojourn in Kyoto
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