- In a large pot or dutch oven over medium heat, heat the olive oil. Add the onions and garlic; cook for 10 minutes, stirring ocassionally, or until browned.
- To the pot, add the water, paprika, and bay leaves; bring to a boil.
- Add the rice to the pot of boiling water; lower the heat so that the rice simmers. Add the beans and cover the pan. Let the rice simmer for 25 to 30 minutes, or until the water is fully absorbed and the rice is tender.
- Add salt and pepper to taste before serving.
Banner Image:
riceandbeans.jpg
Ingredients:
2 tablespoons olive oil
1 medium onion, diced
4 garlic cloves, minced
5 cups water
1 tablespoon paprika
2 bay leaves, dried or fresh
2 ½ cups long grain brown rice
1 (15-ounce) can kidney beans, no salt added, drained and rinsed
Salt
Pepper
Nutrition:
Calories: 320, Fat: 6g, Saturated fat 1g, Sodium: 260mg, Carbohydrate: 58g, Sugar: 1g, Fiber: 4g, Protein: 9g
Author:
Recipe contributed by Kelsey Lloyd; photo by iStock.
Diet:
African Heritage DietVegetarian & Vegan Diet
Dietary choice:
Vegetarian Vegan
Description:
Jagacida is a beans and rice dish found in Cape Verdean cuisine. Also referred to as jag, the dish is heavily seasoned with onion, paprika, and bay leaves. With the kidney beans and paprika, the dish becomes a beautiful red and gold mixture that smells incredible. Jagacida can be eaten as a side dish or with vegetables to create a vegetarian meal.
