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1995-09-26
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Newsgroups: rec.food.recipes
Path: uuneo.NeoSoft.com!taronga!arielle
From: cawe@TrentU.CA (CYNTHIA BENNETT AWE)
Subject: Belizean Rice & Beans & Chicken
Message-ID: <1994Jan19.004501.12723@blaze.trentu.ca>
Organization: Trent University, Peterborough
Date: Wed, 19 Jan 1994 00:45:01 GMT
Here's a recipe for a popular dish in Belize, Central America:
Rice and Beans with Stewed Chicken
1 cup red kidney beans
1 cup thick coconut cream
1 onion, sliced
1 clove garlic
2 cups rice
salt and pepper
Soak beans overnight in enough water to cover. Boil until tender and
whole, adding 1/2 onion and garlic when almost tender. Add cream and rest
of onion and seasonings. Wash rice and add to beans. Cook over gentle
heat until liquid is absorbed. Stir gently with fork and add a little
water from time to time until rice is cooked.
Stewed Chicken:
Cut chickenin serving pieces and season with 1 tsp. salt, 1/2 tsp. white
pepper, 2 balls recado (can substitute small amount of cayenne and
paprika), 1 sliced onion. Brown chicken in hot oil, braise slowly until
well browned. Pour off excess fat. Cook over low heat adding 1 Tbsp.
vinegar, I cup water. In frying pan brown 2 tsp. brown sugar. Add 1 cup
water and 1 Tbsp. Lea & Perrins Worchester sauce. Add to stew and cook
until chicken is done.
Pour chicken and sauce over rice and beans. Serve with potato salad and
fried plantain.