Jamaican Beans and Rice |
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Ingredients1/2 cup chopped onion
? 1/2 cup chopped red or green pepper
? 1 teaspoon minced garlic
? 1/2 small jalape?o chili, veins and seeds discarded, minced
? 1 1/4 teaspoons dried thyme leaves
? 1/4 teaspoon ground allspice
? 1 tablespoon vegetable oil
? 1 can (14 1/2 ounces) fat-free reduced-sodium chicken broth
? 2 cans (15 ounces each) Red or Black beans or 3 cups cooked dry-packaged Red or Black beans, rinsed, drained
? 2 cups cubed peeled sweet potatoes (1/2-inch cubes)
? 3 tablespoons lime juice
? 1/2 cup chopped red or green pepper
? 1 teaspoon minced garlic
? 1/2 small jalape?o chili, veins and seeds discarded, minced
? 1 1/4 teaspoons dried thyme leaves
? 1/4 teaspoon ground allspice
? 1 tablespoon vegetable oil
? 1 can (14 1/2 ounces) fat-free reduced-sodium chicken broth
? 2 cans (15 ounces each) Red or Black beans or 3 cups cooked dry-packaged Red or Black beans, rinsed, drained
? 2 cups cubed peeled sweet potatoes (1/2-inch cubes)
? 3 tablespoons lime juice
Procedures1. Saut? onion, pepper, garlic, jalape?o, thyme, and allspice in oil in medium saucepan 3 to 4 minutes.
2.Add chicken broth, beans and sweet potatoes to saucepan; heat to boiling. Reduce heat and simmer, uncovered, until sweet potatoes are tender, 10 to 15 minutes. Stir in lime juice. Serve over rice.
2.Add chicken broth, beans and sweet potatoes to saucepan; heat to boiling. Reduce heat and simmer, uncovered, until sweet potatoes are tender, 10 to 15 minutes. Stir in lime juice. Serve over rice.
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