Island Rice

By Scott Marley

1 cup of Jasmati or other Jasmine Basmati Rice 3 cups water olive oil lots of garlic, finely chopped 1 whole green pepper, chopped 1 whole red pepper, chopped 1 whole spanish onion, chopped 2 smallish cans whole skinned tomatoes 1 can black beans 1 teaspoon cumin pinch of cayenne pepper to taste  salt and black pepper to taste   Boil the jasmine rice (3 cups water to 1 cup rice). Refer to the cooking directions for the length of boiling time. This exotic Indian rice takes a while to boil fully, so be sure to do this step first . Caramelise the onions in olive oil. Add garlic and continue stirring. Add peppers and continue stir frying just until hot, but not yet soft. Drain black beans of all liquid, add beans. Add tomatoes (use the liquid if you want your beans and rice to be more saucy, discard the liquid if you want it to be drier). Add cumin, and feel free to add more to taste. Add cayenne, salt and pepper to taste. Simmer until the whole concoction bubbles and beans are thoroughly heated. Pour liberal amounts of simmering beans and vegetables over jasmine rice, and serve with your favorite hot sauce on the side. The peppers and onions will add bright greens, reds, and purples to the red and black of the tomatoes and beans.

Top  Back