Mmm mmm mmm! Any good West Indian knows that rice and peas (and its many variations) is a staple at mealtime. To tell you the truth, I don’t remember many meals without rice and beans or some variation thereof! lol Pasta and potatoes were sides, never the main dish. Daddy says that spaghetti is baby food! ROTFLOL :D
My maternal grandmother used to cook the best pelau (say: pay-lau) ever! I have many fond memories of being at her home with my tribe of cousins and waiting in line for my plate of pelau…and “doh forget de peppa sauce!” :) And she always wanted to know, “How de food taste?”
So obviously, today’s blog is about my rice and bean dish of the week! I love this dish because it’s tasty, easy to make, quick, and my husband loves it! Little input = big reward = my type of dish! PLUS, it’s nutritious. :)
Here it is:
 |
| Coat pan with canola oil and heat on med fire. Add 2 cups of parboiled rice. Add a couple tabs of butter for extra flava! ;) |
 |
| Add some onion and minced garlic. |
 |
| Stir occasionally, allowing rice to brown. |
 |
| Add 3 cups of water, 1 can of drained red beans couple tablespoons tomato paste, Lawry’s seasoning salt (it’s just not the same w/o Lawry’s…), garlic powder, couple tablespoons Trini green seasoning (recipe coming soon. you could also use recaito) Now, taste your water. If it’s yummy, bring the rice to a boil then adjust to low to finish cooking. If not, adjust your seasonings to taste and proceed! |
 |
What do you get? A pot full of rice and beans! Can you taste it?
 |
Served w/ gluten steaks ;)
What kind of beans are you using? Canned?
Thanks! I forgot to include that. I used 1 can of drained red beans. :)