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Fun and Games

Calypso Rice and Beans

By: Cooking Light magazine

"This colorful side dish--tossed with red and yellow bell peppers, pineapple, and cilantro--draws on flavors from Cuban cuisine."

Rating: Read Reviews (22)

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Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

1 cup dry black beans
Rice:
1 tablespoon olive oil
1 1/4 cups chopped onion
1 cup chopped celery
1 1/2 tablespoons minced seeded jalapeno pepper
3/4 teaspoon salt
4 cloves garlic, chopped
2 bay leaves
1 1/2 cups uncooked basmati rice
3 1/2 cups water
Remaining ingredients:
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
3/4 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 cups diced pineapple
1/4 cup minced fresh cilantro

Directions

Sort and wash beans, and place in a medium saucepan. Cover with water to 2 inches above beans; bring to a boil, and cook for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans, and return to pan. Cover beans with 2 inches of water. Bring beans to a boil over medium-high heat. Reduce heat, and simmer for 11/2 hours or until tender. Drain beans, and set aside.
To prepare rice, heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, celery, jalapeno, salt, garlic, and bay leaves; saute 4 minutes. Add rice; cook 1 minute. Add 31/2 cups water; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add beans; cover, and simmer 12 minutes, stirring occasionally. Discard bay leaves.
Stir in the bell peppers, black pepper, cumin, and coriander, and cook 6 minutes. Stir in pineapple and cilantro; cook 2 minutes.

Footnotes

Reprinted with permission of Cooking Light® magazine. All rights reserved.
CALORIES 133 (9% from fat); FAT 1.3g (sat 0.2g, mono 0.7g, poly 0.3g); PROTEIN 4.3g; CARB 26.4g; FIBER 2.7g; CHOL 0mg; IRON 1.8mg; SODIUM 120mg; CALC 31mg