Serving Size: 3 to 4

Stew Ingredients:
1 oz. olive oil
1 clove garlic
1 medium onion - chopped
1 sweet bell pepper
1 scotch bonnet pepper
1 thyme leaf
6 small scallions
1 medium carrot
1/2 cup celery - chopped
1 potato raw - chopped
1 cup shredded cabbage leaf
2 tsp. tomato paste
* 1 dozen flour cones

Rice Ingredients:
1 can garabanzo beans
1 box Carolina rice
2 oz. coconut cream paste
1/8 tsp. salt
1 oz. olive oil

Directions for the Rice:

• In a 4-6 qt. sauce pan add 2 cups of water, coconut cream paste, olive oil and salt - bring to a boil. Add in rice and stir.
• After about 3-5 minutes, cover the pot and lower heat to low.
• After 15 minutes turn rice over and let cook for 10 more minutes (about 30 minutes total)

Directions for the Stew:

• In a 4-qt saucepan on high heat, add oili and warm. Add garlic, onion, papper, scallions, paste, thyme, scotch bonnet papper and saute.
• Add 3 cups of water and bring to a boil, add chopped carrots, celery, potatoes, cabbage and pre-made flour cones (see below). Stir every few minutes and bring to a boil.
• Lower heat to medium and cook until potatoes are fork-tender and mixture thickens (about 30 minutes