Calypso Rice and Beans Recipe -
Calypso Rice and Beans Recipe

Calypso Rice and Beans

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

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Original recipe makes 16 servings Change Servings


  1. 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.
  2. 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.
  3. Stir in the bell peppers, black pepper, cumin, and coriander, and cook 6 minutes. Stir in pineapple and cilantro; cook 2 minutes.
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  • 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

Reviews More Reviews

Most Helpful Positive Review
Oct 02, 2003

This recipe tastes wonderful, but looks awful. The beans turned the white rice to a dull gray color. Next time I think I will cook the rice separately from the beans, and then mix them together at the last minute. This recipe also needed more salt.

Most Helpful Critical Review
Jul 24, 2003

This dish smelled incredible during cooking but was somehow a little bland when eaten. Not really worth the prep time.


31 Ratings

Jul 24, 2003

This is really good. Use a big pot, because recipe makes a lot.

Aug 29, 2003

I really liked this recipe. I did cheat and use canned black beans and added some extra cilantro-but other than that I followed the recipe. It does make quite a bit so half the recipe if you are only feeding a couple people (unless you want lots of leftovers).

Jul 24, 2003

This was a very tasty recipe. The ingredients went well together for a very fresh, citrus-y taste. I used 15 oz. canned beans, and doubled the coriander & cumin. I can't wait to try it again with fish or chicken. Thanks for a great recipe!

Jul 24, 2003

We loved this dish. I served it with broiled tilapia and steamed broccoli, and it was fabulous. I used canned black beans, which cut down preparation time significantly.

Jul 24, 2003

This just didn't work. It takes far too long to prepare. The black beans and rice is not a good combination. Plus even at half a recipe it makes enough for ten. Not tasty at all.

Jul 24, 2003

Very nice side dish. Something different with lots of flavor.


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