Caribbean Rice

This gluten-free recipe is so simple that it's almost embarrassing to print.  Honestly, it goes together in just a few minutes and is such a crowd pleaser.  It tastes like you spent a lot more time on it than you did.  And I like that! :)

Such pretty colors!  It really is a festival on your table!

You can use any kind of rice you like here, so go ahead and experiment.  When you're gluten-free, you tend to eat a lot more rice.  Rice can be bland, as you know, and this really kicks it up several notches.  With the beans added, a "complete" protein is formed, although they tell us we don't need to worry about that these days.  Still, I like the idea.  But I also need spice.  I NEED flavor.  I want something that excites my taste buds and gets me coming back for more!  So, let's get started.

 

Place 2/3 cup of uncooked rice in a pan and prepare with water according to package directions.  Set aside.  You can do this ahead several hours so you have the rice available when you want it.

In a small bowl, combine the salt, chili powder, ground cumin, and red pepper flakes.  Chop the garlic, celery, green pepper, and onion.  I love to see them lined up pretty like this. ;)

I like to use a wok here, but use whatever you like.  Make sure it's a good-sized pan.  Add a tablespoon or two of lard (how to render lard) or your choice of oil.  Then add the garlic, celery, green pepper, and onion and fry on medium heat until soft (about 5 minutes).

Add the spices and cut up tomato and fry for a couple of minutes.  Then add the beans, rice, and cilantro and fry just until warmed thoroughly.

And . . . *gulp* . . . that's it!  If you have your rice prepared ahead of time, this dish takes only about 10 minutes of cooking, if that.  But the flavors!  The flavors are outstanding!  Everyone will think you're a genius, and I promise I won't tell anyone how easy it was to make. :)

2/3 cup uncooked rice

3 cloves of garlic

1/2 cup (or so) of celery

1/2 cup (or so) of green pepper

1 medium-sized onion

1 medium-sized tomato

1 can black beans, rinsed and drained

1 good-sized handful of chopped cilantro

1 tsp of salt

1 tsp of chili powder

1/2 tsp of ground cumin

1/4 tsp of red pepper flakes

1-2 tbs of lard (how to render lard) or oil for frying

Cook the rice according to package directions and set aside.  You can do this several hours earlier.  Chop the garlic, celery, green pepper, and onion.  In a small bowl, combine the salt, chili powder, ground cumin, and pepper flakes.  Add 1 or 2 tablespoons of lard (how to render lard) or oil to a wok or large pan.  Fry the garlic, celery, green pepper, and onion until soft (about 5 minutes).  While you're waiting, rinse and drain the beans and chop the tomato.  When ready, add the tomato and small bowl of spices to the mixture in the wok and fry another couple of minutes.  Chop the cilantro then add it, the beans, and the rice.  Fry just until warmed completely through.  Delicious!

This recipe couldn't be simpler, and it is just packed with flavor!