Ingredients for Jagacida Jag Beans And Rice From Cape Verde
- 2 tablespoons olive oil
- 1 large onion
- 3 cups long-grain rice
- 6 cups water
- 2 cups kidney beans, drained and rinsed
- 1 teaspoon paprika
- 2 bay leaves
- salt, to taste
- pepper, to taste
- fresh cilantro (optional), for garnish
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How to Make Jagacida Jag Beans And Rice From Cape Verde
- Finely chop 1 large onion. Sauté in 2 tablespoons of olive oil in a large (6-quart) pot over medium heat until golden brown (about 5-7 minutes).
- Add 6 cups of water, 1 teaspoon paprika, and 2 bay leaves to the pot.
- Season generously with salt and pepper to taste.
- Bring the mixture to a boil. Stir in 3 cups of long-grain rice.
- Reduce heat to low, add 2 cups of your chosen beans (kidney, lima, or peas, drained and rinsed), cover the pot, and simmer for 25-30 minutes, or until the water is absorbed and the rice is cooked through. Stir occasionally to prevent sticking.
- Remove from heat and let stand, covered, for 5 minutes before serving. Garnish with fresh cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
4g
Fat
2g
Carbs
14g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less
Time To Make
Course
Main Ingredient
Cuisine
Preparation
Low Protein
Healthy
Side Dishes
Beans
Rice
African
Low Fat
Vegan
Vegetarian
Stove Top
Dietary
Low Sodium
Low Cholesterol
Low Saturated Fat
Low Calorie
Low In Something
Pasta Rice And Grains
White Rice
Equipment
Presentation
Served Hot
