YUM! Jamaican food is my favorite!!!!!!!! In fact, I'm thinking maybe we should have a Jamaican Celebration for one of our next international nights. This dish has quite a kick to it but that is adjustable based on your preference. It's one of things I loved about Jamaican food when I visited back in college -- spicy and sweet -- but not like Mexican or Chinese. It's a special flavor all it's own....sweetened with fresh pineapple and fresh squeezed lime juice. This rice makes a perfect side dish for Jerk Chicken Wraps, a regular summer favorite in our house (my favorite because they take no time when I use chicken I already cooked, shredded, and froze! -- family favorite because they love the flavor!). 

Nutritional Benefits of Basmati Rice:
Basmati rice contains 20% more fiber than other brown rices helping to remove even more toxins from the body.
Healthy oils: Omega 6 fatty acids and vitamin E
B vitamins
Zinc
Selenium (necessary for coenzyme Q production which is a critical in energy production)
Choline which is used to make new membranes for the cells
Magnesium which helps combat stress
Manganese

Ingredients:
2-3 cups cooked brown basmati rice
coconut oil for stir frying
1 small onion, chopped small
1 red bell pepper, washed, seeded, chopped into 1/2 inch squares
1/4 fresh pineapple, chopped into 1/2 - 1 inch cubes
touch of ground cayenne, I used 1/4 t and will use at least only 1/2 that much next time -- pow!
1/2 t gd. ginger
1/2 t gd. allspice
3/4 t gd. cinnamon

Stir fry the onion in about 2 T coconut oil until softened. 
Then add another 2 T coconut oil, allow it to melt, and then add the rice. Fry the rice on low until warmed and well mixed with the onion. 
Next, toss in the bell pepper, lime juice, and pineapple and mix well.
Add the spices and mix again. You made need to add a touch more cayenne and allspice depending upon your preference. Serve it up! 

I just found this recipe over at Passionate Homemaking  -- I would say just about every recipe of Lindsey's I have tried has been very flavorful and pretty simple. I love that I can taste the different flavors in the beans rather than just one homogeneous taste...while still tasting like simple baked beans from camp and summer picnics. 

You can use canned beans or dry beans, soaked, your preference. The recipe calls for advance preparation but there is barely any prep -- mostly just time for soaking or low temp. cooking. 

If using dry beans, cover with water and soak 12-18 hours with 2 T acid medium (with beans I prefer to use lemon juice). Rinse well and cook on low in crock pot until beans are soft, usually 5-6 hours. Rinse again and drain. 
Ingredients:

4 cups navy beans (3-4 cans, drained, or 1 1/2 cups dry)
1/2 onion either pureed or chopped and then sauteed
1/2 t garlic powder
1 t dry mustard
1/3-1/2 c ketchup 
1/3 c maple syrup or a combo of brown sugar and succanat
1/2 t sea salt

Saute onions til nice and soft in either organic butter, ghee, or coconut oil. Mix with beans a bowl. Whisk other ingredients together in a small bowl and add to beans. Cover and marinate 5 hours - overnight. Heat before serving.