Jamaican Cook-Up Rice

4 SERVINGS VEGANThe term "cook-up" is a Caribbean expression that refers to a dish that incorporates the ingredients you have on-hand in the kitchen. In this version, we combine rice, beans and vegetables with a little coconut milk and curry powder for a zesty tropical flavor.

1 Tbs. canola oil

1 medium yellow onion, diced

1 medium red bell pepper, seeded and

diced

2 or 3 cloves garlic, minced

1/2 Scotch bonnet pepper, seeded and

minced (optional)

3 1/2 cups water

2 cups uncooked long-grain white rice

1 5-oz. can red kidney beans, rinsed and

drained

1/2 cup canned coconut milk

2 tsp. curry powder

1/2 tsp. dried thyme

1/2 tsp. freshly ground black pepper

1/2 tsp. salt

In large saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and Scotch bonnet pepper and cook, stirring often, until vegetables begin to soften, about 5 minutes.Stir in water, rice, beans, coconut milk and seasonings and bring to a simmer. Reduce heat, cover arid until rice is tender and liquid is absorbed, 15 to 20 minutes. Fluff rice with fork and let stand, covered, 5 to 10 minutes. Spoon rice onto plates and serve hot.PER SERVING: 323 CAL.; 9 G PROT.; 3 G TOTAL FAT (0 SAT. FAT); 64 GCARB.; 0 CHOL.; 441 MG SOD.; 6 G FIBER.