Red Beans and Rice

Makes about 10 cups

1     tablespoon extra virgin olive oil
2     garlic cloves, finely chopped
1     jalapeño, seeded and finely
       chopped
4     stems fresh thyme
1     bay leaf
¾    teaspoon kosher salt, divided
1     ½-inch piece fresh ginger
½    teaspoon ground cinnamon
2¼  cups white rice
2     cans coconut milk
2½  cups chicken broth, low sodium
1     can (15 ounces) kidney beans,
       drained
4     green onions, sliced into batons
       for garnish

Nutritional information per serving (based on 1
cup):Calories 470 (21% from fat) • carb. 77g pro. 18g • fat 11g • sat. fat 9g • chol. 0mg sod. 420mg • calc. 141mg • fiber 13g

1. Assemble the Cuisinart® Stack5® with
the baking pan and select 350°F. Add the
olive oil to the pan.
2. Once the oil is hot, add the chopped
garlic and jalapeño. Sauté 2 to 3 minutes,
or until fragrant. Add the thyme, bay leaf,
½ teaspoon salt, ginger and cinnamon.
Stir to mix all ingredients well.
3. Stir in the rice to coat. Add the liquids,
turn the temperature up to 400°F
and cover. Once boiling, reduce heat
to 200°F, so the mixture is barely
simmering, and top with the lid. Continue
cooking the rice according to the
manufacturer’s suggested time, about 20
to 25 minutes.
4. Stir in kidney beans and cover. Allow to
rest, about 10 minutes, before fluffing
and serving.
5. Taste and adjust seasoning according to
preference. Serve immediately, garnished
with green onions.