Jamaican Beans and Rice


1/2 cup chopped onion • 1/2 cup chopped red or green pepper • 1 teaspoon minced garlic • 1/2 small jalapeño chili, veins and seeds discarded, minced • 1 1/4 teaspoons dried thyme leaves • 1/4 teaspoon ground allspice • 1 tablespoon vegetable oil • 1 can (14 1/2 ounces) fat-free reduced-sodium chicken broth • 2 cans (15 ounces each) Red or Black beans or 3 cups cooked dry-packaged Red or Black beans, rinsed, drained • 2 cups cubed peeled sweet potatoes (1/2-inch cubes) • 3 tablespoons lime juice


1. Sauté onion, pepper, garlic, jalapeño, thyme, and allspice in oil in medium saucepan 3 to 4 minutes. 2.Add chicken broth, beans and sweet potatoes to saucepan; heat to boiling. Reduce heat and simmer, uncovered, until sweet potatoes are tender, 10 to 15 minutes. Stir in lime juice. Serve over rice.


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