African classic recipe
Palm oil gives a unique flavor to Rice and Beans
Rice and beans is an African food staple; it makes the most of basic pantry ingredients, rice, and beans, a one-pot vegetarian meal that is full of flavor.
Spicy Palm Oil Rice and Beans Recipe
|Spicy Palm Oil Rice and Beans Recipe|
1 cup rice, rinsed
2 tablespoons palm oil
1½ cups corn
1 onion, chopped fine
4 garlic cloves, minced
1 hot pepper, chopped
2 cups cooked kidney beans
2 cups vegetable broth
2 tomatoes, diced
1 green pepper, diced
1 red pepper, diced
5 scallions, sliced thin
1 tablespoon lime juice
Salt and pepper to taste
Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add corn and cook, stirring occasionally, until kernels begin to brown, 3 to 5 minutes. Transfer corn to bowl and season with salt and pepper to taste. Add 1 tablespoon oil, onion, and salt to now-empty skillet and cook over medium-high heat until softened, about 5 minutes. Stir in garlic about 30 seconds. Stir in tomatoes, scallions, beans, broth, and rice and bring to simmer. Cover, reduce heat to low, and simmer gently, stirring occasionally, until liquid is absorbed and rice is tender about 15 minutes.
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