MMMMM----- Recipe via Meal-Master (tm) v8.06

     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

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