Caribbean Black Beans With Mango Salsa Over Brown Rice Recipes

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CARIBBEAN BLACK BEANS WITH MANGO SALSA OVER BROWN RICE



Caribbean Black Beans With Mango Salsa over Brown Rice image

I tried Kashi black beans and mango salsa, and have thought about making some ever since. So here is a Caribbean version. To be really healthy, saute vegetables in water or other liquid, or you may use the olive oil. Your choice! Enjoy! Recipe is from Prevent and Reverse Heart Disease by Caldwell B. Esselstyn, Jr., M.D.

Provided by Sharon123

Categories     Mango

Time 40m

Yield 4-6

Number Of Ingredients 16

1 teaspoon extra virgin olive oil (optional)
1 large onion, chopped (1 1/2 cups)
3 garlic cloves, minced
1 -2 tablespoon fresh ginger, peeled, grated (or chopped)
1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
1/2 teaspoon allspice
3 (15 ounce) cans black beans, drained and rinsed
1 cup orange juice
pepper, to taste
2 medium ripe mangoes, peeled, and chopped
1 small cucumber, peeled, seeded, and diced
1 ripe tomatoes, chopped (1 cup)
1 lime, juice and zest of
1/2-1 small fresh minced jalapeno pepper, to taste (or hot sauce)
1 tablespoon chopped cilantro (or more)
cooked brown rice

Steps:

  • In a non-stick saucepan, stir-fry onions and garlic in a small amount of oil (or use water or other liquid) for 5 minutes until onions begin to soften.
  • Add ginger, thyme, and allspice; stir-fry 5 minutes more until onions are very soft.
  • You can add fresh or frozen corn, water chestnuts, carrots, chopped red, yellow, or green peppers, cilantro.
  • Stir in black beans and orange juice. Cook over low heat for 15 minutes, stirring occasionally, until mixture thickens slightly.
  • Mash a few beans with a spoon for thicker consistency.
  • Add pepper, and serve over brown rice topped with mango salsa and it's really good with crisped whole-grain corn tortillas.

SALSA RICE WITH BLACK BEANS AND CORN



Salsa Rice with Black Beans and Corn image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 cup rice, regular or instant
1/2 (14-ounce) can black beans, drained
1/2 cup prepared salsa
1/2 cup frozen corn, thawed
2 tablespoons chopped fresh cilantro leaves
Salt and freshly ground black pepper

Steps:

  • In a medium sauce pot, cook rice according to package instructions. When the rice is half way cooked, add black beans, salsa, and cook about 10 minutes for regular rice and 3 minutes for instant rice .Continue cooking rice. Remove the pot, using a spoon, stir in chopped cilantro and season, to taste, with salt and black pepper.

CARIBBEAN FISH WITH MANGO SALSA



Caribbean Fish With Mango Salsa image

Now for something completely different, how about a little Caribbean/Creole feel? This can be done with fish or with scallops and will wake up the little taste buds. Please forgive me, I am not a real recipe follower, and I change it around all the time. Hope this works for you, love to hear about it. I never wrote it as a recipe, sort of a seat of the pants guy. One item to complete it that I may add is Zatarain's Caribbean Rice®, and in this I add 1/2 red bell pepper and 1/4 cup of fresh pineapple.

Provided by Michaelc

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h25m

Yield 5

Number Of Ingredients 23

1 tablespoon paprika
2 teaspoons curry powder
2 teaspoons ground cumin
1 ½ teaspoons ground allspice
1 teaspoon ground ginger
1 teaspoon ground coriander
¾ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground fennel seed
⅛ teaspoon cayenne pepper
1 mango - peeled, seeded and diced
1 cup chopped fresh pineapple
½ red bell pepper, chopped
½ cup black beans, rinsed and drained
½ red onion, finely chopped
3 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice
1 egg
⅓ cup milk
1 cup panko bread crumbs
1 tablespoon dried unsweetened coconut, or to taste
1 tablespoon olive oil, or as needed
5 (4 ounce) fillets tilapia

Steps:

  • Mix together the paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set the spice mix aside.
  • In a bowl, lightly toss the mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over the mango mixture, and toss again. Cover the bowl, and refrigerate until chilled, at least 30 minutes.
  • Whisk together the egg and milk in a bowl. In a separate shallow bowl, stir the panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture.
  • Heat olive oil in a skillet over medium heat. Dip tilapia fillets into the egg mixture, then press gently into the panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay the fillets into the hot oil. Pan-fry until the fish is opaque inside and golden brown outside, 3 to 5 minutes per side or as needed. Serve with mango salsa.

Nutrition Facts : Calories 312.1 calories, Carbohydrate 36.7 g, Cholesterol 79.9 mg, Fat 7.9 g, Fiber 4.9 g, Protein 29.9 g, SaturatedFat 2.2 g, Sodium 645.6 mg, Sugar 11.6 g

CARIBBEAN BLACK BEANS



Caribbean Black Beans image

Easy and flavorful! Excellent side dish for spicy dishes like jerk chicken or Puerco Pibil! Serve with mango salsa for a delicious combination.

Provided by CheCheCherie

Categories     Black Beans

Time 25m

Yield 5 serving(s)

Number Of Ingredients 9

1 1/2 medium sweet onions, chopped
3 garlic cloves, chopped fine
2 tablespoons olive oil
1 tablespoon fresh grated gingerroot
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon ground allspice
4 1/2 cups drained cooked black beans or 3 (16 ounce) cans black beans
3/4 cup orange juice
salt & freshly ground black pepper

Steps:

  • Sauté the onions and garlic in olive oil until barely soft.
  • Add the spices and sauté until very soft.
  • Stir in the beans and orange juice and sauté for about 15 minutes, stirring occasionally to prevent burning.
  • Mash a few of the beans with a fork or the back of a spoon. Add salt and pepper to taste.
  • Adjust the consistency to your liking by adding orange juice or mashing more beans. You can also blend the beans with additional orange juice to make an excellent bean dip!

Nutrition Facts : Calories 286.3, Fat 6.4, SaturatedFat 1, Sodium 4, Carbohydrate 44.6, Fiber 14.2, Sugar 4.6, Protein 14.5

CARIBBEAN BLACK BEANS WITH RICE



Caribbean Black Beans with Rice image

Add something citrusy to your family's dinner! Serve black beans cooked with papaya over rice - perfect for Island cuisine.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 5

Number Of Ingredients 12

4 1/2 cups water
1 1/2 cups dried black beans*
2 teaspoons vegetable oil
1 medium papaya, peeled, seeded and diced (about 1 1/2 cups)
1 medium red bell pepper, finely chopped (1 cup)
1/2 cup finely chopped red onion (about 1/2 medium)
1/2 cup orange juice
1/4 cup lime juice
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground red pepper (cayenne)
2 cloves garlic, finely chopped
5 cups hot cooked rice

Steps:

  • In 2-quart saucepan, heat water and beans to boiling. Boil uncovered 2 minutes; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beans are tender; drain.
  • In 10-inch skillet, heat oil over medium heat. Cook remaining ingredients except rice in oil about 5 minutes, stirring occasionally, until bell pepper is crisp-tender. Stir in beans. Cook about 5 minutes or until hot. Serve with rice.

Nutrition Facts : Calories 450, Carbohydrate 89 g, Cholesterol 0 mg, Fiber 14 g, Protein 17 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 10 mg, Sugar 12 g, TransFat 0 g

BLACK BEAN AND MANGO RICE SALAD



Black Bean and Mango Rice Salad image

Season this Black Bean and Mango Rice Salad with lime juice, cumin and cilantro. This Caribbean-inspired mango rice salad offers a taste of the tropics.

Provided by My Food and Family

Categories     Home

Time 2h20m

Yield 8 servings, 2/3 cup each.

Number Of Ingredients 10

1 env. GOOD SEASONS Italian Dressing Mix
1 can (15 oz.) black beans, drained, rinsed
1 pkg. (10 oz.) frozen corn, thawed
1-1/2 cups cooked brown rice
1 cup chopped ripe mangos
1/2 cup chopped red peppers
1/3 cup fresh cilantro
1/4 cup chopped red onions
1/4 cup lime juice
1/4 tsp. ground cumin

Steps:

  • Combine all ingredients; cover.
  • Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 140, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 5 g

CARIBBEAN SHRIMP & RICE BOWL



Caribbean Shrimp & Rice Bowl image

I had a similar rice bowl on vacation and re-created this lighter version at home. It takes me back to the islands every time I make it. Try grilling the shrimp for more beachy flavor. -Lauren Katz, Ashburn, Virginia

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 13

1 medium ripe avocado, peeled and pitted
1/3 cup reduced-fat sour cream
1/4 teaspoon salt
1 can (15 ounces) black beans, rinsed and drained
1 can (8 ounces) unsweetened crushed pineapple, undrained
1 medium mango, peeled and cubed
1/2 cup salsa
1 package (8.8 ounces) ready-to-serve brown rice
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 teaspoon Caribbean jerk seasoning
1 tablespoon canola oil
2 green onions, sliced
Lime wedges, optional

Steps:

  • For avocado cream, mash avocado with sour cream and salt until smooth. In a small saucepan, combine beans, pineapple, mango and salsa; heat through, stirring occasionally. Prepare rice according to package directions., Toss shrimp with jerk seasoning. In a large skillet, heat oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 2-3 minutes., Divide rice and bean mixture among four bowls. Top with shrimp and green onions. Serve with avocado cream and, if desired, lime wedges.

Nutrition Facts : Calories 498 calories, Fat 14g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 698mg sodium, Carbohydrate 62g carbohydrate (23g sugars, Fiber 9g fiber), Protein 29g protein.

CARIBBEAN MANGO SALSA



Caribbean Mango Salsa image

Make a tropical getaway without leaving the kitchen today with our Caribbean Mango Salsa recipe.

Provided by My Food and Family

Categories     Regional & Cultural Recipes

Time 10m

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 8

2 mangos, chopped
1 green onion, finely chopped
1 serrano chile, finely chopped
2 Tbsp. LEA & PERRINS Marinade for Chicken
2 Tbsp. chopped fresh cilantro
1 Tbsp. lime juice
1-1/2 tsp. minced fresh ginger
1 tsp. jerk seasoning

Steps:

  • Combine ingredients.

Nutrition Facts : Calories 20, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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