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Caribbean Rice & Beans

July/August 1993, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 4 (13 votes)

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.


Caribbean Rice & Beans Recipe

Makes: 6 servings

Active Time:

Total Time:

Ingredients

  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 large pimiento or roasted red bell pepper, cut in short, thin strips
  • 1/2 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

Preparation

  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 sauté 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.

Nutrition

Per serving: 238 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 46 g carbohydrates; 10 g protein; 7 g fiber; 168 mg sodium; 87 mg potassium.

Nutrition Bonus: Vitamin C (43% daily value), Folate (20% dv), Iron (16% dv).

Carbohydrate Servings: 2 1/2

Exchanges: 3 starch, 1 lean meat



More From EatingWell

Recipe Categories

Holiday
Kwaanza
Type of Dish
Side dish, grain
Ethnic/Regional
Caribbean
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
6
Main Ingredient
Beans/Legumes
Preparation/ Technique
Saute
Meal/Course
Lunch
Dinner


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