Spicy Black Beans and Rice and a NEW Gooseberry Cookbook Giveaway!

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The Giveaway is now over!!!

A BIG thank you to all who have sent me good wishes regarding my bout with gout.  Yes, I still have it and am on my 3rd medication.  I HOPE this one does the trick!

A new Gooseberry Patch giveaway starts today ~ the cookbook is called Rush-Hour Recipes and I will be cooking from it this week!  Giveaway rules will be at the end of this post for a copy of this cookbook.

Mr. Meat Eater has spent lots of time in the Caribbean ~ probably at least as much as he has spent here with me.  He really loves Caribbean-type food, including beans and rice.  When I saw this recipe I knew he would love it because it doesn’t have bunches of what he considers objectionable veggies in it.  I made it today for his lunch and he loved it.   I’ll have to take his word for it because I don’t like beans and rice so I didn’t even try it.  I did have some leftover so I am going to freeze it and next week I will add a little chicken and make tortillas with it.

I used brown rice instead of white and petite diced tomatoes since that’s what I had on hand.  Other than that, I followed the recipe.

The recipe was submitted to Gooseberry Patch by Aubrey Nygren-Earl of Taylorsville, UT.

Spicy Black Beans and Rice

1 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
3/4 cup long-cooking rice, uncooked
1 1/2 cups chicken broth
1 tsp cumin
1/4 tsp cayenne
1/4 tsp garlic powder
1/8 tsp paprika
1 (15 1/2 oz) can black beans, rinsed and drained
1 (15 1/2 oz) can diced tomatoes

Heat the oil in a stockpot over medium-high heat. Add onion and garlic and saute for 4 minutes. Add uncooked rice and saute for 2 minutes. Stir in the broth and seasonings. Bring to a boil and reduce heat to low. Cover and cook for 20 minutes. Stir in the beans and diced tomatoes and cook for another 5 to 10 minutes until heated through.

Makes 8 servings.

VIEW PRINTABLE RECIPE HERE!

I have one copy of this cookbook to give away.  To enter the drawing please reply to this post and this post only.  For another chance to win the cookbook, please “LIKE” Gooseberry Patch on Facebook and let me know you have in your post.  If you have already “liked” them, just say so in your post.

The drawing will be held on December 23 and I will mail the cookbook after Christmas.   If I pick a winner and do not hear from the winner by December 27, I will pick a new winner.

Any questions, please send me an email ~ a_recipe_a_day at yahoo dot com.

Happy Cooking!

Jerk Chicken

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My DH has spent loads of time in the Caribbean and always talks about the food.  I found this recipe and decided to try it to give him a little taste of the islands.

It is a little spicy but not too bad ~ I could eat it with no problems and I am not a fan of very spicy foods.  It’s really not hot and spicy.

Jerk Chicken

1/3 cup apple cider vinegar
1/4 cup spiced rum
3 tbsps packed brown sugar
1 bunch of scallions, white and green, chopped
4 cloves garlic, minced
2 tbsps Pickapeppa Sauce (Jamaican sauce)
1 tbsp grated fresh ginger
1 tbsp allspice
1/4 tsp pumpkin pie spice
3 tbsps canola or vegetable oil
about 6 pounds chicken pieces (I used quarters)

Place al the ingredients except the oil and chicken in a food processor and process to make a chunky sauce. Heat the oil in a saucepan and add the chunky sauce. Heat over medium heat, stirring, until the oil is absorbed into the sauce and the sauce thickens slightly ~ about 3 minutes.

Rub this paste over the chicken on all sides, cover and refrigerate for 2 to 24 hours.

Grill until chicken in cooked through and no pink remains.  Cooking time will depend on how hot your grill is and how thick your chicken pieces are ~ it will be at least 45-50 minutes.  Let the chicken rest about 5 minutes before serving.

Makes 4 to 6 servings.

Happy Cooking!