African Rice and Beans(Waakye)
Try this African Rice and Beans(Waakye) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 5
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 1 tablespoon smoked paprika
- 1 teaspoon dried thyme
- 1 medium onion diced
- 1/2 cup red / palm / or canola oil (i used 1/2 and 1/2)
- 2-3- garlic clove minced
- 1/2 scotch bonnet pepper or 1/2 teaspoon cayenne peppe
- 4 tomatoes diced
- 2 cups washed long grain rice(i used basmati)
- 2 cups cooked beans (black red, black-eyed peas)
- 4 1/2 - 5 cups chicken broth or water
- 1- tablespoon salt or more to taste
- 1- teaspoon chicken bouillon (optional)
- Carbohydrate 5.9646940014249 g
- Cholesterol 0 mg
- Fat 0.222885000331046 g
- Fiber 1.44174004688503 g
- Protein 0.806531000377316 g
- Saturated Fat 0.0513450000536832 g
- Serving Size 1 1 -6 (57g)
- Sodium 2.69590000086916 mg
- Sugar 4.52295395453988 g
- Trans Fat 0.0335800000332324 g
- Calories 26 calories
Heat a saucepan with oil. Then add onions, garlic, thyme, smoked paprika and hot pepper, sauté for about a minute, add tomatoes. Cook for about 5-7 minutes.Stir in rice to the pan; continue stirring for about 2 minutes.Then add beans , 4½ cups of chicken stock/water, bring to a boil reduce heat, and simmer until rice is cooked, about 18 minutes or more. Adjust for salt and pepper. You have to stir occasionally to be preventing any burns.Serve warm with chicken, stew or vegetables
