#794170015427
Belongs to Kitchen Things's Pride
(View Former Prides)

Caribbean Rice and Beans

"(Check bio for recipe)

This lioness will come into heat in 5 days.

Lion Stats
Experience	1194 / 2750 (43%)
Level	6
Strength	10	Speed	12
Stamina	8	Smarts	14
Agility	10	Skill	10
Born With:	Unknown	Total Stats:	64

Lion Currents
Age	6 years, 6 months old
Hunger	42%
Mood	78%
Sex	Female
Pose	Default
Personality	Mischievous (Evil)

Adult Stage

Breeding Info
Father	Silvestar (Deceased)	Mother	Dahlia (Deceased)	View Full Heritage
Last Bred	23 days ago	Fertility	High	View All Cubs Bred (0)

Appearance		Markings
Base	Dove Gray (Tan Skin)	Slot 2: Feline 6 Ebony (1%) Tier 5 Slot 10: Nimravus White (57%) Tier 6
Genetics	Black Light Countershaded Common
Eyes	Blue
Mane Type	Normal
Mane Color	Arctic
Mutation	None
Marking Slots	10

Equipped Decorations Hide/Show
None!

Lifetime Hunting Results
Total Hunts	20	Successful Hunts	20	Success Rate	100%

Biography
1/2 cup finely chopped onion 2 cloves of garlic 1 tbs butter/margarine 3/4 cup of uncooked Arborio/short grain rice 1 15.5 oz can of small red beans/light red kidney beans 1 14 oz can of vegetable/chicken broth 1 cup of unsweetened coconut milk 1 fresh jalapeno chili pepper 1 tbs snipped fresh thyme 1/4 tsp of salt 1/4 tsp of ground allspice 1/4 cup of thinly sliced green onions In a saucepan, cook the onions and garlic in hot butter until tender, then add rice. Cook and stir over medium heat for 5 mins or until rice is golden. Sir in beans, broth, coconut milk, jalapeno pepper, salt, and allspice into saucepan. Bring to boiling while reducing heat, then simmer while covered over medium heat for 15-20 mins or until rice is tender and mix is creamy. Stir in fresh thyme and sprinkle with green onion. Enjoy!

Biography

1/2 cup finely chopped onion
2 cloves of garlic
1 tbs butter/margarine
3/4 cup of uncooked Arborio/short grain rice
1 15.5 oz can of small red beans/light red kidney beans
1 14 oz can of vegetable/chicken broth
1 cup of unsweetened coconut milk
1 fresh jalapeno chili pepper
1 tbs snipped fresh thyme
1/4 tsp of salt
1/4 tsp of ground allspice
1/4 cup of thinly sliced green onions

In a saucepan, cook the onions and garlic in hot butter until tender, then add rice. Cook and stir over medium heat for 5 mins or until rice is golden.

Sir in beans, broth, coconut milk, jalapeno pepper, salt, and allspice into saucepan. Bring to boiling while reducing heat, then simmer while covered over medium heat for 15-20 mins or until rice is tender and mix is creamy. Stir in fresh thyme and sprinkle with green onion. Enjoy!

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