Jamaican Red Beans And Rice
|Uncooked brown rice||1 1⁄3 Cup (21.33 tbs)|
|Water||23 Ounce (2 3/4 Cups Plus 2 Tablespoons)|
|Yellow onion||1 Medium, chopped|
|Canned red kidney beans||1 Pound, drained and rinsed (1 Can)|
|Chicken bouillon granules||1 1⁄4 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Coconut extract||1⁄2 Teaspoon|
1. Place the rice in a strainer, and rinse under cold running water. (Rinsing makes the rice fluffier.)
2. Place all of the ingredients, including the rice, in a 2 1/2-quart pot, and bring to a boil over high heat. Reduce the heat to low, stir the rice, and cover.
3. Allow the rice to simmer, covered, for about 50 minutes, or until the rice is cooked and the liquid has been absorbed. Do not stir the rice while it is cooking, as this can result in sticky rice.
4. Remove the rice from the heat, and let sit, covered, for 5 minutes.