Recipe Image

Caribbean Rice & Beans

  • 20 m
  • 20 m
EatingWell Test Kitchen
“Many variations of this dish use oregano as the main herb, but we like the flavor of cilantro a bit better with the earthy taste of the black beans.”


    • 1½ teaspoons extra-virgin olive oil
    • 1 large pimiento or roasted red bell pepper, cut in short, thin strips
    • ½ green bell pepper, cut in short, thin strips
    • 2 cloves garlic, finely chopped
    • 2 16-ounce cans black beans, rinsed
    • 2 tablespoons distilled white vinegar
    • 5-10 dashes hot sauce
    • 3 cups cooked white rice, preferably cooked in chicken broth (1 cup raw rice)
    • 3 tablespoons finely chopped fresh cilantro
    • Salt & freshly ground pepper, to taste


  • 1 Heat oil in a large skillet over medium high heat until hot but not smoking. Add pimientos or red peppers, green peppers and garlic and saute for 2 minutes. Add black beans, vinegar and hot sauce to taste. Bring the mixture to a boil, then reduce heat to low, cover and simmer for 5 minutes. Stir in rice and cilantro. Taste and adjust seasonings. Serve accompanied by additional hot sauce.
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