News Americas, NEW YORK, NY, Fri. June 3, 2022: It’s the 16th annual Caribbean American Heritage Month. Here are two recipes that will have you cooking like a pro this CAHM.
Coconut Rice and Beans
1 tablespoon olive oil
1 cup diced yellow onions
½ teaspoon dried thyme
1 cup canned coconut milk
1 cup reduced-sodium chicken broth (or stock)
1 cup white rice
1 small Scotch bonnet (or jalapeño) pepper
1 (15.5 oz) can pinto (or red) beans
1 tablespoon unsalted butter
½ teaspoon pepper
Preheat medium saucepan on medium-high 2–3 minutes. Place oil in pan, then stir in onions and thyme; cook and stir 2–3 minutes until onions soften.
Stir in coconut milk and broth; bring to a boil, stirring occasionally. Stir in rice and add whole Scotch bonnet pepper.
Cover and reduce heat to low; cook 18–20 minutes without stirring until liquid has been absorbed and rice is tender.
Drain and rinse beans. Remove pan from heat; stir in beans, butter, and pepper.
Remove whole pepper; cover and let stand 5 minutes to heat beans before serving.
Photo: Coconut Rice and Beans (Publix Aprons image)
Caribbean-Style Beef Lettuce Wraps
12 oz lean ground beef, 7% fat
1 tablespoon Caribbean (or jerk) seasoning
1 small red onion
2 cups broccoli slaw
1 tablespoon lemon vinaigrette
1 (8.5 oz) pouch cooked quinoa & brown rice blend
8 lettuce leaves (such as romaine, butter, or iceberg)
Preheat large, nonstick sauté pan on medium-high 1–2 minutes.
Place beef and seasoning in pan; cook 4–5 minutes, stirring to crumble, until no pink remains and beef is 160°F.
Cut mango sides away from seed; score and remove flesh. Slice onion.
Combine in large bowl: mangos, onions, slaw, and vinaigrette. Stir rice blend into beef; cook 3-4 minutes until hot.
Remove pan from heat. Place lettuce leaves on serving platter.
Fill each leaf with about 1/2 cup beef and rice mixture, top with slaw, and serve.