Caribbean Rice Beans Ww 5 Points Recipes

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CARIBBEAN RICE AND BEANS



Caribbean Rice and Beans image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 cup vegetable oil
1 large onion, chopped
2 cloves garlic, chopped
1/2 Scotch bonnet pepper, seeded and diced (while handling, protect your hands and eyes, and avoid breathing fumes)
2 (16-ounce) cans black beans (or your choice of beans), rinsed clean
2 tablespoons rice wine vinegar
1 cup dry rice
2 cups chicken or vegetable stock
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped chives
Hot sauce, to taste (recommended: Tabasco)
Salt and freshly ground black pepper

Steps:

  • Heat the oil in a large skillet. Gently saute onions, garlic and hot peppers, then add beans and vinegar and cook for about 5 minutes. Add the rice to the beans, then stir in stock, reduce heat, and simmer until rice is cooked, about 15 to 20 minutes. Stir in parsley, chives, hot sauce, salt, and pepper and serve.

CARIBBEAN-STYLE BEANS AND RICE



Caribbean-style Beans and Rice image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 13

4 slices smoked bacon or 1 small ham hock
4 cloves garlic, roughly chopped
1 cup dried red kidney beans, brought to a boil and cooled, drained
5 cups cold water
1 Scotch bonnet, halved and seeded, or 2 serrano chilis
1/4 teaspoon ground cinnamon
1 (14-ounce) can coconut milk
4 scallions, crushed*
2 sprigs fresh thyme
1/4 teaspoon ground allspice
1 tablespoon sea salt
1 teaspoon freshly ground black pepper
2 1/2 cups long-grain rice, washed and drained

Steps:

  • Heat a Dutch oven or large, deep pot over medium-high heat. Add the bacon to the hot pot and cook until light brown on both sides. Add the garlic and saute until light brown. Add the drained beans along with the cold water to the bacon and garlic and bring to a boil over high heat. Cover the pot, reduce heat to a simmer, and cook until beans are just tender, about 1 hour. Add the chili peppers, cinnamon, coconut milk, scallions, thyme, allspice, salt, and pepper and bring to a boil. Stir in the rice and, once the mixture has returned to a boil, stir, reduce the heat to low, cover and cook for 20 to 30 minutes, or until the rice is tender and has absorbed all of the liquid. Allow to sit for 15 minutes before serving. Remove the thyme sprigs and Scotch bonnet pepper halves and serve.

CARIBBEAN RICE AND BEANS



Caribbean Rice and Beans image

Make and share this Caribbean Rice and Beans recipe from Food.com.

Provided by Happy Harry 2

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 teaspoons olive oil
1 large pimiento, thin strips or 1 large roasted red pepper, cut into short thin strips
1/2 small green pepper, cut into short, thin strips
2 garlic cloves, minced
1 (16 ounce) can black beans, rinsed and drained
2 tablespoons apple cider vinegar
5 -10 dashes Tabasco sauce (can use another hot sauce)
3 cups cooked white rice
3 tablespoons fresh cilantro, minced
salt, to taste
pepper, to taste

Steps:

  • In large saute pan, heat oil over medium-high heat until hot but not smoking. Add pimiento, green pepper and garlic.
  • Saute 2 minutes.
  • Add beans, Tabasco, and vinegar.
  • Bring to boil, reduce heat to low, cover nd simmer 5 minutes.
  • Stir in rice and cilantro. Stir.
  • Salt and pepper to taste.
  • Serve.

Nutrition Facts : Calories 315, Fat 2.5, SaturatedFat 0.4, Sodium 47.9, Carbohydrate 61.4, Fiber 8, Sugar 1.1, Protein 10.9

CARIBBEAN RICE & BEANS ....WW 5 POINTS



Caribbean Rice & Beans ....ww 5 Points image

Make and share this Caribbean Rice & Beans ....ww 5 Points recipe from Food.com.

Provided by b4uc1or2

Categories     Beans

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/3 cups chicken stock
2/3 cup long grain white rice
1 1/4 teaspoons olive oil
5 ounces bottled roasted red peppers, drained and cut in short thin strips
1/4 green bell pepper, seeded and cut in short thin strips
2 garlic cloves, minced
2 1/4 lbs canned black beans, drained and rinsed
1 1/4 tablespoons white vinegar
1/8 teaspoon hot pepper sauce (or to taste)
2 tablespoons fresh cilantro or 2 tablespoons oregano, finely chopped

Steps:

  • Bring stock to boil in a medium saucepan over high heat.
  • Stir in rice.
  • Immediately reduce heat to low.
  • Cover and simmer 20-25 minutes, or until rice is tender and liquid is absorbed.
  • Remove from heat and set aside.
  • Heat oil in a heavy nonstick skillet over medium high heat.
  • Saute peppers and garlic 2 minutes.
  • Stir in next 3 ingredients. Bring to boil. Reduce heat to low, cover and simmer 5 minutes.
  • Stir in rice and cilantro and serve.

Nutrition Facts : Calories 397.4, Fat 3.4, SaturatedFat 0.7, Cholesterol 2.4, Sodium 1586.6, Carbohydrate 72.1, Fiber 18.6, Sugar 1.5, Protein 20.1

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