Wednesday, September 06, 2006

Jagacida: Rice & Beans Cape Verde Style

My 100th post! Time for a fried egg . . .

Toni Gifford submitted this recipe to the RecipeZaar 2005 World Tour, and it is tremendously delicious: warm flavors, satisfying textures, filling and tasty.

Recipe: Cape Verdean Jagacida
Serves 2

1/2 onion, sliced
1 Tbsp oil
1/2 Tbsp paprika
1 bay leaf
2 cups water
1/2 cup rice
1/2 cup cooked or canned kidney beans
Generous salt
1 fried egg

Warm the oil in a very large skillet, and sauté the onions in it until they are a light brown. Stir in the paprika and bay leaf. Add water, bring to a boil, and add rice. Lower the heat, add the beans, and simmer for about 20 minutes, until the water is absorbed. You will probably need to add a bit more water if the rice starts sticking to the bottom of the pan.

Serve warm, topped with salt and fried egg.

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