Haitian Riz National

Here’s the recipe for Haiti’s Riz National (Creole for “national rice”) in case you missed it in the March 4 edition of The Visitor. CJK

Riz National

(Operation Rice Bowl)

Photo courtesy of Operation Rice Bowl

2 tbsp. oil

1 onion, chopped

3 cloves garlic, minced

1 green bell pepper, chopped

1 cup rice, uncooked*

2 cans kidney beans, drained

1/2 tsp. cumin

1/4 tsp. salt

1/4 tsp. oregano

1/4 tsp. crushed red pepper flakes

2 1/2 cups water

Preheat oven to 350°F.

Fry onion, garlic and green pepper in oil until tender. Combine and mix all remaining ingredients in a bowl. Add the onion mixture and stir well.

Grease a medium-sized casserole dish. Pour mixture into casserole. Cover and bake at 350°F until liquid is absorbed and rice is tender — about an hour. Stir before serving.

Yield: 4 to 5 servings

*A note from Carol: This recipe is prepared with white rice (not minute or converted varieties). If using brown rice, a longer cooking time will be required.