MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Carribbean Rice With Red Beans And Chiles
 Categories: Caribbean, Rice, Vegetarian
      Yield: 4 Servings
 
      1 tb Olive oil -OR-
    1/4 c  Water
      1 sm Red onion; minced
      1    Red bell pepper;
           - seeded, chopped
      1 sm Fresh hot chile; up to 2,
           - seeded, minced
      2 cl Garlic; minced
    1/2 ts Fresh ginger; grated
      1 c  Basmati rice
    1/2 ts Natural sugar
    1/2 ts Salt
    1/2 ts Ground allspice
    1/4 ts Dried thyme
    1/4 ts Nutmeg; freshly grated
      2 c  Water; hot
  1 1/2 c  Cooked dark red kidney or
           - other red beans -OR-
     15 oz Can beans; rinsed, drained
      3 tb Fresh cilantro; chopped
      1    Ripe mango;
           - peeled; seeded, chopped
           - (optional)
 
  If you have a jerk spice blend on hand, you can substitute it for the
  spices in this recipe. For a colorful taste of the tropics, garnish
  with the optional mango.
  
  Heat the olive oil or water in a saucepan over medium heat. Add the
  onion, bell pepper, chiles, garlic, and ginger. Cover and cook,
  stirring until the onion is softened, about 5 minutes. Stir in the
  rice to coat with the oil. Add the sugar, salt, allspice, thyme, and
  nutmeg, stirring to combine. Stir in the water, reduce the heat to
  medium-low, cover, and cook until the rice is tender, 30 to
       40    minutes.
  
  Stir in the beans and cook until hot, about 5 minutes. Taste and
  adjust the seasonings, if needed. Serve hot, sprinkled with cilantro
  and mango, if using.
  
  Recipe by Vegan Planet by Robin Robertson
 
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