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Maggi Rice and Beans

Maggi Rice and Beans
Makes:
8 to 10 servings
Prep Time:
10
minutes
Total Time:
35
minutes
Vegetarian
based on
1 reviews
This is a zesty twist on a basic rice and beans recipe, and can go well in any meal where you wish to add a hearty side.

In this recipe:


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Ingredients:

  • 2 1/2 cups water
  • 1 can (15 ounces) red kidney beans, undrained
  • 1 1/4 cups coconut milk
  • 1 small onion, chopped
  • 1 clove garlic, finely chopped
  • 4 MAGGI Chicken Flavor Bouillon Cubes, crushed
  • 2 sprigs thyme
  • 1 tablespoon butter
  • 2 cups long-grain white rice
  • 1 whole habanero chile
  • Chopped fresh thyme or parsley

Directions:

COMBINE water, beans and liquid, coconut milk, onion, garlic, bouillon, thyme sprigs and butter in large, heavy saucepan. Bring mixture to a boil. Stir in rice; return to a boil.

REDUCE heat to low. Place chile on top. Cover; cook for 20 to 25 minutes or until rice is tender and most of liquid is absorbed.

REMOVE thyme sprigs and chile before serving. Sprinkle with chopped thyme.


Reviews:

Review This Recipe
  •  Star(s)

    Maggi Jamaican RIce and beans

    Gina Hale from

    This dish was very easy to make yet was lacking in flavor. I added lots of black pepper and garlic but still not crazy about it. My husband ate it up and said he enjoyed!

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Maggi Rice and Beans

    Ingredients

    • 2 1/2 cups water
    • 1 can (15 ounces) red kidney beans, undrained
    • 1 1/4 cups coconut milk
    • 1 small onion, chopped
    • 1 clove garlic, finely chopped
    • 4 MAGGI Chicken Flavor Bouillon Cubes, crushed
    • 2 sprigs thyme
    • 1 tablespoon butter
    • 2 cups long-grain white rice
    • 1 whole habanero chile
    • Chopped fresh thyme or parsley

     

    Directions

    COMBINE water, beans and liquid, coconut milk, onion, garlic, bouillon, thyme sprigs and butter in large, heavy saucepan. Bring mixture to a boil. Stir in rice; return to a boil.

    REDUCE heat to low. Place chile on top. Cover; cook for 20 to 25 minutes or until rice is tender and most of liquid is absorbed.

    REMOVE thyme sprigs and chile before serving. Sprinkle with chopped thyme.

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