Calypso Rice and Beans

Calypso Rice and Beans

23

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

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Original recipe yields 16 servings

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Directions

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  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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Footnotes

  • Reprinted with permission of Cooking Light(R) 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

23
  1. 31 Ratings

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Most helpful positive review

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 togethe...

Most helpful critical review

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

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 togethe...

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

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

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 a...

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 w...

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.

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.

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

I loved this tasty side dish, however, the rice was a little gummy and I will reduce the cooking time to a total of 20 minutes the next time I make it. It was very good, though.