CARIBBEAN RICE AND BEANS
Provided by Robert Irvine : Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
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 RICE AND BLACK BEAN SALAD
If you like some spice then add in some cayenne pepper. You can make this hours in advance and chill, and the complete recipe can be doubled to 5 cups cooked rice. Prep time does not include cooking the rice.
Provided by Kittencalrecipezazz
Categories Rice
Time 10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl whisk together oil, vinegar, Dijon, cumin and garlic until well blended; season with salt and pepper to taste, add in some sugar if you find that the dressing is too strong.
- In a medium bowl combine the cooled or cold cooked rice, black beans, corn niblets, bell peppers and green onions.
- Add in enough dressing to moisten; toss to combine (you don't have to use the full amount of dressing).
- Season once again with salt and pepper (or cayenne pepper).
- Can be made hours ahead, cover and chill.
Nutrition Facts : Calories 553.9, Fat 28.8, SaturatedFat 4.1, Sodium 278.8, Carbohydrate 64.3, Fiber 9.7, Sugar 2.9, Protein 12.4
CARIBBEAN RICE SALAD
Entered for safe-keeping for ZWT5. From Chef Michele Stalnaker, a consultant for Pasquale's Restaurant and The Char in Beckley, WV, recipe on http://www.register-herald.com/features/local_story_323202448.html. Preparation time includes 24 hours of refrigeration before serving.
Provided by KateL
Categories Rice
Time P1D
Yield 32 ounces, 8 serving(s)
Number Of Ingredients 12
Steps:
- In a medium mixing bowl, combine the curry, turmeric, salt and pepper. Mix well.
- Add the water, yogurt, raisins, and onion. Stir until well blended.
- Mix in the cider vinegar, rice, and diced peppers.
- Stir until combined, cover and refrigerate for 24 hours.
- Makes eight 4-ounce servings.
Nutrition Facts : Calories 92.9, Fat 0.9, SaturatedFat 0.5, Cholesterol 2.7, Sodium 156.6, Carbohydrate 18.8, Fiber 0.8, Sugar 3.9, Protein 2.2
CARIBBEAN-STYLE BLACK BEAN AND RICE SALAD
Categories Salad Bean Onion Pepper Rice Low/No Sugar Summer Bon Appétit
Yield Makes 6 Servings
Number Of Ingredients 11
Steps:
- Whisk oil, vinegar, mustard, cumin and garlic in medium bowl until well blended. Season dressing to taste with salt and pepper.
- Combine rice, beans, peppers and onions in large bowl. Toss salad with enough dressing to moisten. Season with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)
- Line large serving bowl with lettuce leaves, if desired. Spoon salad into bowl and serve.
CARIBBEAN BLACK BEANS WITH RICE
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
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
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