Harry’s Goes OMG! Again on April 23 with Dinner & Movie at O, Cinema

We just can’t get enough of our neighbors at Wynwood independent art house theater, O, Cinema.  Our OMG! Dinner & a Movie series returns with Harry’s Pizzeria chef de cuisine Manny Sulbaran again taking creative inspiration from the film – with a Jamaican twist – to the kitchen.  And this time, he’s even provided TGK with a recipe from the menu to recreate at home.

Few names or faces are as recognizable as that of Bob Marley.  His music – with its message of peace and harmony – is a soundtrack for the world.   MARLEY is the definitive documentary on the life and work of the icon, chock full of rare footage, never before seen performances and interviews with his family and friends.  Academy Award winning director Kevin MacDonald offers a thorough examination of this revolutionary singers life and takes his cameras deep inside the beautiful island of Jamaica.

For tickets and the menu click here, and find the recipe for Manny’s Jamaican Rice & Beans below!

Jamaican Rice & Beans

Serves 4 

The chile is cooked whole with the rice and is there just for a bit of flavor. It doesn’t make the rice hot at all, as it stays whole and you discard it at the end.

2 tablespoons vegetable oil
1/2 yellow onion, chopped
4 garlic cloves, chopped
2 cups long-grain rice
1 teaspoon salt
1 teaspoon grated fresh ginger
1 cup water
1 cup chicken stock (or vegetable stock for vegetarian option)
2 cups coconut milk
1 15-ounce can kidney beans, rinsed and drained
2 teaspoons dried thyme
1 whole scotch bonnet or habanero chile
Lime for garnish

Heat the oil in a medium pot over medium-high heat. Add the onions and sauté for 4-5 minutes, until they begin to brown on the edges.  Add the garlic and rice, stir well and cook for another 2-3 minutes, stirring often.  Add the grated ginger, salt, water, stock and coconut milk and stir well. Add the kidney beans and sprinkle the thyme over everything. Add the whole chile; it will season the rice much like a bay leaf would. Bring to a simmer, then turn the heat to low and cover. The rice should be done in about 15-20 minutes, depending on the type of rice you are using (some long grained rice takes longer to cook). Check after 15 minutes. Once done, remove from heat and cover for 10 minutes. To serve, fluff with a fork. Squeeze a little lime juice if you want. Discard the habanero (or eat it, if you dare!)

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