Rice & Beans (Griot – Part II)

This recipe is one of those staples growing up. My mom made it to eat with other dishes and not just griot. It takes a bit of time and it freezes nicely if you make a big pot.

Ingredients:

Dry red kidney beans
Parboiled rice
Garlic powder, salt, & pepper
Parsley
Oil
Onion (5 thin slices)

Video:


Helpful hints: Make sure your beans are tender by not only doing the “fork tender test” but also tasting one of the beans to make sure it is tender. It may take up to an hour or so to be done. Don’t forget to add water as the beans are cooking because the water does evaporate.

© Nadine Zawacki 2011

Saffron Rice

Growing up in my home there was a mix of Haitian and Arabic foods. I didn’t always remember what everything was called, but I knew what was yummy. I don’t have many recipes from my childhood, but the ones I do have I will share.

Today I’m going to share a recipe that came from the Arabic side of the family. I don’t know if you every used Sazon by Goya (it’s a seasoning) but it adds flavor and color to your dishes. My mom would use it in rice. I love Jasmine rice but you can also use white rice.

Ingredients:

2 cups Jasmine Rice
1 packet Sazon (by Goya)
Salt
Pepper
Fresh parsley
Oil
Butter
Onion (5 slices chopped thinly)
1 lb. ground beef
Pine Nuts (as much you like)

Video:


You can try different types of meat instead of the beef. Cube steaks instead of ground works well with this dish.

The rice takes about 20 minutes to cook. After you add the rice to the water lower the heat to medium. When the water evaporates, add 1-2 tablespoons of butter, cover and heat on low until rice is cooked.

Pine nuts need to be watched constantly. Don’t do anything else when toasting the pine nuts because they can burn very easily. Remember to constantly toss or turn them.

If you have any questions, please let me know.

© Nadine Zawacki 2011