MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jamaican Fried Rice
 Categories: Beans and l, Main dishes, Vegetarian, Rice, Vegetables
      Yield: 4 servings
 
      1 tb Canola oil
      1 md Yellow onion; diced
      1 md Green bell pepper; seeded
           -and diced
      1 md Zucchini or eggplant; diced
      8 md Button mushrooms; sliced, up
           -to 10
    1/2    Scotch bonnet pepper or
           -other hot pepper; up to 1
           Seeded and minced;
           -(optional)
      2 c  Water
      1 c  Reduced-fat coconut milk
           (or water for a light
           -version)
  1 1/2 c  White rice
      2 c  Peeled and diced winter
           -squash
           OR sweet potato or carrots
      2 tb Dried parsley
      1 ts Dried thyme
    1/2 ts Allspice
    1/2 ts Salt
      2 c  Chopped greens
           (kale or Swiss chard or beet
           -greens or
           Spinach)
     15 oz Canned red kidney beans or
           -pigeon peas; drained
 
  "Cook-up rice" is an island way to use leftover vegetables and rice.
  "Whatever you have in the kitchen goes into the pot," says Claire
  Terrelonge, a Jamaican friend of mine. "Think of it as tropical fried
  rice." A hint of coconut milk endows the dish with a taste of the
  Caribbean.
  
  In a large saucepan, heat the oil. Add the onion, bell pepper,
  zucchini, mushrooms, and chili pepper, if desired, and saute for
  about 7 minutes. Add the water, coconut milk, rice, winter squash,
  and seasonings. Cover and cook over medium-low heat for 15 to 20
  minutes.
  
  Stir in the greens and beans and cook for a few minutes more. Turn
  off the heat, fluff the rice, and let sit on the stove top for about
  10 minutes.
  
  Recipe by: Global Vegetarian, by Jay Solomon, page 108
 
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