Baked Kidney Beans and Rice (Riz et Pois Rouges)

1 medium onion, chopped
2 to 4 cloves garlic, minced
1 medium green bell pepper, chopped
2 tablespoons vegetable oil
1 cup uncooked regular rice
2 (15 ounce) cans kidney beans, drained
4 ounces fully cooked smoked ham, diced
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon dried oregano leaves
1/8 to 1/4 teaspoon crushed red pepper
2 1/2 cups boiling water

Cook and stir onion, garlic and green pepper in oil until tender.
Mix onion mixture and remaining ingredients in ungreased 2-quart casserole.
Cover and bake at 350 degrees F until liquid is absorbed and rice is tender, about 55 minutes.
Stir before serving.

Yields 5 to 6 servings.

Havana Pork Tenderloin

Posted by FootsieBear April 29, 2001

1 pound pork tenderloin
1 tablespoon olive oil
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon chili powder
3 limes or 1/2 cup lime juice
2 tablespoons granulated sugar
1/4 cup chopped cilantro
1 teaspoon soy sauce
1 bunch spinach
4 oranges

Slice tenderloin into medallions 12-inch thick.
Heat olive oil in large, heavy skillet over medium-high heat.
Add meat, garlic, oregano and chili powder.

Flip meat over after it is well browned on first side, and allow to brown on the other, about 2 minutes per pound.
Reduce heat to low.

In a small bowl, stir together juice of three limes, sugar, cilantro and soy sauce.
Add to meat in skillet and stir well. Remove from heat.

On four plates, arrange spinach leaves.
Peel the oranges and remove as much of the white pulp as possible.

Slice oranges crosswise and arrange on top of the spinach.
Spoon meat on top of greens and oranges.
Drizzle remaining pan juices over all.

Serves 4

Jamaican Chicken with Sweet Potatoes

8 skinless chicken thighs
2 large sweet potatoes (about 2 pounds)
1 cup orange juice
1/2 cup unbleached all-purpose flour
1/2 cup pineapple juice
1 cup canned, unsweetened pineapple chunks
(reserve the liquid)
2 bananas, cut into chunks
1/2 cup chopped unsalted peanuts
2 tablespoons or more vegetable oil
1 bay leaf
Salt and pepper, to taste

Heat the oil in a frying pan.
Coat the chicken pieces with the flour.
Brown the chicken pieces on both sides over medium-high heat, adding more oil if necessary.
Salt and pepper the chicken pieces to taste.

Cut the potatoes into quarters.
Add the potatoes, the orange and pineapple juices, and the bay leaf to the skillet.
Bring the mixture to a simmer and cook for 15 minutes, partially covered, turning the chicken once.
The potatoes should be tender and the chicken pieces cooked through.

Remove the chicken and potatoes and keep them warm.
Discard the bay leaf.
The pan juices should be thick and syrupy.
If not, cook over high heat until they’re reduced to a sauce consistency.
Add pineapple chunks and bananas.
Heat through.
Pour the fruit mixture over the chicken.
Sprinkle the peanuts over the top.