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Accented with thyme and warm spices, this version of Caribbean rice and beans is prepared with light coconut milk and Condensed Cream of Mushroom Soup for a vibrant dish that everyone will enjoy.
Amount Per Serving
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Ingredients & Instructions
Red Bell Peppers, diced
Fresh Thyme, finely chopped
Fresh Ginger Root, minced
1. To large saucepan set over medium heat, add oil. Add carrots, celery, onions, red peppers, thyme, chili powder, garlic, ginger, allspice and cinnamon; cook, stirring occasionally, for 8 to 10 minutes or until starting to soften. Season with black pepper.
2. Stir in condensed mushroom soup, coconut milk, 5 cups (1.25 L) water and soy sauce; bring to a boil. Stir until smooth.
No-Salt-Added Black Beans, drained and rinsed
1can 6.9 lbs
3. Stir in black beans, rice and lime juice; bring back to a boil. Stir well, then reduce heat to low. Cover and cook, stirring occasionally, for 20 to 25 minutes or until rice is tender and has absorbed most of the liquid and an internal temperature of 165?F (74?C) or higher is held for 15 seconds. Let stand, covered, for 5 minutes; fluff with a fork.
CCP: Hold hot at 140?F (60?C) or higher for serving.
CCP: Substitute black beans with kidney beans or black-eyed peas
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