Title: Jamaican Fried Rice
Categories: Beans and l, Main dishes, Vegetarian, Rice, Vegetables
Yield: 4 servings
1 tb Canola oil
1 md Yellow onion; diced
1 md Green bell pepper; seeded
-and diced
1 md Zucchini or eggplant; diced
8 md Button mushrooms; sliced, up
-to 10
1/2 Scotch bonnet pepper or
-other hot pepper; up to 1
Seeded and minced;
-(optional)
2 c Water
1 c Reduced-fat coconut milk
(or water for a light
-version)
1 1/2 c White rice
2 c Peeled and diced winter
-squash
OR sweet potato or carrots
2 tb Dried parsley
1 ts Dried thyme
1/2 ts Allspice
1/2 ts Salt
2 c Chopped greens
(kale or Swiss chard or beet
-greens or
Spinach)
15 oz Canned red kidney beans or
-pigeon peas; drained
"Cook-up rice" is an island way to use leftover vegetables and rice.
"Whatever you have in the kitchen goes into the pot," says Claire
Terrelonge, a Jamaican friend of mine. "Think of it as tropical fried
rice." A hint of coconut milk endows the dish with a taste of the
Caribbean.
In a large saucepan, heat the oil. Add the onion, bell pepper,
zucchini, mushrooms, and chili pepper, if desired, and saute for
about 7 minutes. Add the water, coconut milk, rice, winter squash,
and seasonings. Cover and cook over medium-low heat for 15 to 20
minutes.
Stir in the greens and beans and cook for a few minutes more. Turn
off the heat, fluff the rice, and let sit on the stove top for about
10 minutes.
Recipe by: Global Vegetarian, by Jay Solomon, page 108
