It's What's For Dinner

Dinner time can be such a headache without a plan. Add to that the inconvenience of a dwindling pantry- so it was slim pick'ins. I told you I'm a procrastinator! Tomorrow,  I aim to get my coupon on. Back to tonight- I went to my trusty cookbook- Better Homes and Gardens' Anyone Can Cook. Love this cookbook! It totally makes me feel like I CAN cook. I came across Caribbean Rice and Beans and could see that I had just about everything I needed. One quick emergency ingredient (coconut milk) phone call to my sister and I was all set. I doubled the recipe so I could use the entire can of coconut milk and I am soooo glad I did! Leftovers! Even the kids loved it- it's a miracle!

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Caribbean Rice and Beans

1/2 cup finely chopped onions (1 medium)
2 cloves garlic, minced
1 tablespoon butter or margarine
3/4 cup uncooked Arborio rice or short grain rice **I used long grain rice. I'm a rebel like that**
1 15.5 ounce can small red beans or light red kidney beans, rinsed and drained
1 14 ounce can vegetable broth or chicken broth
1 cup unsweetened coconut milk 
1 fresh jalapeno chile pepper, chopped
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 cup thinly sliced green onion (2) **Didn't have any. Didn't care :)**

1. In a 2- to 2 1/2 quart saucepan cook onion and garlic in hot butter until tender; add rice. Cook and stir constantly over medium heat about 5 minutes or until rice is golden.

2. Stir beans, broth, coconut milk, jalapeno pepper, dried thyme (if using), salt, and allspice into saucepan. Bring to boiling; reduce heat. Simmer, covered, over medium heat for 15 to 20 minutes or until rice is tender and mixture is creamy. Stir in fresh thyme (if using). Sprinkle with green onion. Makes 4 to 5 main-dish servings.

I sprinkled jerk seasoning over frozen, skinless chicken breasts and roasted them in the oven. The hubby shredded them for me because I decided that grabbing the thermometer that had been IN the chicken IN the oven could be removed with my bare fingers. Ouch. We served the chicken over the beans and rice. A simple salad on the side added some color and some crunch. Yummy. I'm adding it  to the rotation. Try it!

Bless your mess,
Karen