Anyone know of a Red Beans And Rice recipe where the rice is fried first?

Question

Does anyone know of a latin based (Columbian?) red beans and rice recipe that starts with frying the rice?

Answer 1

Caribbean flavors spice up cheap beans and rice

By JIM ROMANOFF - Associated Press

Rice and beans are among the world’s most popular budget foods.



In Asia, it’s sticky rice and mung beans. In Spain, it’s rice with peppers, onions and garbanzo beans. And in the American South, it’s red beans and rice.



Rice is available in numerous varieties, including the relatively bland long grain white and nutrient-packed brown rice.



In general, the shorter the rice the starchier and stickier it is. For light, fluffy rice, stick with long grain varieties.



Beans also come in numerous varieties.



Dry beans are the best value, but few people are willing to spend the time needed to soak and boil them.



Canned beans still are a good value, rarely costing more than $1 for a 15-ounce can.



This fragrant rice recipe melds the Afro-Caribbean flavors of coconut and sweet potato with the Asian combination of ginger and edamame soy beans. If you like, you can substitute lima beans or even black beans for the edamame.



The recipe makes four generous main course servings or six sides, and costs about $1.25 per main serving.



COCONUT RICE With EDAMAME, SWEET POTATOES



q 1 teaspoon canola oil



q 1 cup peeled and diced sweet potato



q 1/2 cup chopped scallions



q 1 tablespoon minced fresh ginger



q 10-ounce bag shelled edamame soy beans



q 1 -1/4 cups jasmine rice



q 15-ounce can coconut milk



q 1- 1/2 tablespoons lime juice



q 1 teaspoon salt



q 1 cup water



q 1 teaspoon grated lime zest



q 1/2 cup chopped peanuts (optional)



n In a large saucepan with a lid, heat the oil over medium-low. Add the sweet potato, scallions and ginger and saute until the scallions have softened, about 4 minutes.



n Stir in the edamame, rice, coconut milk, lime juice, salt and water. Bring the mixture to a boil, then cover, reduce heat to simmer, and cook until the rice is tender and the liquid has been absorbed, 15 minutes.



n Use a fork to fluff the rice, then stir in the lime zest. If desired, serve topped with peanuts.



You don't actually fry rice first, you just stir it round in a little oil or butter to just coat them, and get just a little colour.

If you really fry it you will have a devil of a job getting it rehydrated.

Answer 2

Sure that is a normal household way to cook rice. A little oil, spices and rice until it turns white....sometimes add onion and peppers then water to finish. It is NOT an ITALIAN style...everyone does it.



In South America, we all used rice in a similar way except for the few people that owned a ASIAN rice cooker. Everyone else started with oil then spices then rice then water.



And it was NOT called risotto!



The world is not such a small place as they want it to be.

Answer 3

This is the one we use-please increase/decrease heat to accomodate your tastes! Enjoy! RED BEANS AND RICE CREOLE 1 c. red beans 4 c. water 1 lb. sausage (spicy hot style) 1/2 c. onion 1 clove garlic, minced 1 tsp. salt 1/2 tsp. marjoram 1 bay leaf 1 can (28 oz.) tomatoes 1 c. uncooked rice 1/2 c. celery 1 med. green pepper Tabasco Sauce Brown sausage and pour off all fat but 1 tablespoon. Add onions and garlic. Cook until tender. Add beans and soaking water, salt and bay leaf, marjoram. Cook covered until beans are almost tender. Chop tomatoes, reserving liquid. Add tomatoes, liquid and rice to beans. Bring to a boil. Cover and simmer 10 minutes. Stir twice. Add celery and green peppers. Cover and simmer 15 minutes. Stir twice until rice is tender. Remove bay leaf.

Answer 4

Sure.

In a hot frying pan , add a little bit of oil. Add rice. Stirring constantly, 'fry' the rice till white.

Be sure that you don't brown,(losses flavor).

Add liquid.

Simmer, stirring occasionally, till almost done.

Add cooked beans.