61. Caribbean Rice and Beans, pg. 103
So I found a typo in this recipe (at least in the original edition that I'm looking at right now). Can you find it? The person with the first correct answer (and living in the lower 48 states) may very well receive in the mail (or in person, if you live close enough) a dozen of the oatmeal chocolate chip cookies I raved about here. (I really hope this isn't too easy...I didn't catch it until just now...after having looked many times at this recipe while making it!)
Typos aside, beans and rice are such a lovely combination that when I make them, I always wish I would make them more often. (So, I'm looking forward to the other recipes around this theme!)
To save time, use two cans of beans. Drain them and use the extra brine, as written, as part of the liquid with the rice. I followed the recipe pretty much the whole way through, otherwise, but subbed regular cooking onions for green, and used one cup of stewed tomatoes (using extra liquid again with the rice) instead of fresh. I HIGHLY recommend using lime juice (or lemon juice if you don't have lime on hand) because it gives the dish a very fresh and lively kick. Using cloves in a bean dish was a new idea for me, and the flavor was nice. I tested the dish just before serving and decided to add more cloves and a dash of cumin. When adding the rice, follow the cooking directions on the rice instead of blindly using 4 c. liquid automatically. Using basmati, I needed only 3 c., and the result was perfect.
For an extra good time with this recipe, serve with fresh mango bits, cheese, and cayenne.
Overall: 3.3 out of 5 as written(ish), 4.4 with additions of mango, cheese, and spice!