Side Pannel
West Indian Pumpkin Rice and Red Beans (Solomon)
West Indian Pumpkin Rice and Red Beans (Solomon)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Beans, Vegetarian, Rice
Ingredients List
- 1 tb Canola oil
- 1 md Yellow onion; chopped
- 2 lg Clove garlic; minced
- 2 c Pumpkin cubes; *see note
- 2 ts Curry powder
- 1/2 ts Black pepper
- 1/2 ts Salt
- 1/4 ts Ground cloves
- 1 1/2 c Basmati rice OR white rice;
- -*see tip
- 1 c Coarsely chopped kale or
- -spinach
- 15 oz Cooked red kidney beans;
- -drained and rinsed
Directions
In a large saucepan heat the oil over medium heat. Add the onion and garlic
and cook, stirring, for 5 minutes until the onion is translucent. Stir in
the pumpkin, curry, pepper, salt, and clove and cook for 1 minute more.
Add 3 cups water and the rice, cover, and bring to a simmer. Cook over
medium-low heat for about 15 minutes. Stir in the kale and beans and cook
for about 5 minutes more. Fluff the rice and turn off the heat. Let stand
for 10 to 15 minutes before serving.
VARIATION: Serve rice and beans with small amounts of chicken or fish.
TIP *For a taste of island heat, add a whole Scotch bonnet pepper (pierced
once with a fork) to the rice while it simmers. Remove it before serving
and cut into thin strips, discarding the seeds, serve on the side. see
source #2.
and cook, stirring, for 5 minutes until the onion is translucent. Stir in
the pumpkin, curry, pepper, salt, and clove and cook for 1 minute more.
Add 3 cups water and the rice, cover, and bring to a simmer. Cook over
medium-low heat for about 15 minutes. Stir in the kale and beans and cook
for about 5 minutes more. Fluff the rice and turn off the heat. Let stand
for 10 to 15 minutes before serving.
VARIATION: Serve rice and beans with small amounts of chicken or fish.
TIP *For a taste of island heat, add a whole Scotch bonnet pepper (pierced
once with a fork) to the rice while it simmers. Remove it before serving
and cut into thin strips, discarding the seeds, serve on the side. see
source #2.
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