Island Style Rice And Beans Recipes

ISLAND STYLE RICE AND BEANS

Island Style Rice and Beans image

I found this on a OAMC website, which credits Healthy Meals in Minutes for this recipe. This was pretty easy, and nummy. This could also probably be made in a rice cooker (especially after thawing a frozen batch). I did the stovetop cooking for my two batches separately, since I was baking one batch for dinner and freezing the second. This worked out well for me.

Provided by CraftScout

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 teaspoons olive oil
1 small yellow onion, chopped
1 small green bell pepper, chopped
2 garlic cloves, minced
1 cup long grain white rice
1 teaspoon ground cumin
2 cups cooked black beans or 15 ounces canned black beans, rinsed and drained
1 (16 ounce) can whole tomatoes, undrained
3/4 cup water
1/4 teaspoon hot pepper sauce (optional)

Steps:

Preheat oven to 350.
In a large nonstick skillet, heat oil over medium heat. Add onion, bell pepper, and garlic; saute until golden, about 10 minutes.
Add rice and cumin; cook while stirring, for 1 minute.
Stir in beans, tomatoes with liquid, water and hot pepper sauce. Break up the tomatoes with a spoon. Increase the heat to HIGH and bring to a boil.
Transfer rice mixture to a lg. baking dish (11"x7"). Cover and bake until liquid is absorbed and rice is tender, about 25 minutes.
FOR OAMC: Freeze in a labeled gallon ziploc bag after step 4(after allowing it to cool to room temp.). To serve, thaw in refrigerator, and bake according to directions above.

Nutrition Facts : Calories 339.5, Fat 3.4, SaturatedFat 0.6, Sodium 12.4, Carbohydrate 65.5, Fiber 10.2, Sugar 4.5, Protein 12.5

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

Ingredients

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

Provided by Robert Irvine : Food Network

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

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 BLACK BEAN AND RICE SALAD

Caribbean-Style Black Bean and Rice Salad image

Categories Salad Bean Onion Pepper Rice Low/No Sugar Summer Bon Appétit

Yield Makes 6 Servings

Number Of Ingredients 11

Ingredients

1/2 cup olive oil
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon minced garlic
2 1/2 cups cooked long-grain white rice (about 1 cup raw), cooled
1 15-ounce can black beans, rinsed, drained
3/4 cup chopped red bell pepper
3/4 cup chopped yellow bell pepper
3/4 cup chopped green onions
Lettuce leaves (optional)

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.

ISLAND-STYLE SARDINES AND RICE

Island-Style Sardines and Rice image

This is one of my favorite recipes. My favorite way to enjoy this is in the morning, for breakfast, with some good coffee. It is made from items that are almost always found in a West Indian/Carribean kitchen. Sardines can be substituted with any canned salt fish, but the soybean oil gives it the texture that is out of this world! Very tasty if you love spicy and if you love sardines!

Provided by SJames456

Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Seafood

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

1 tablespoon coconut oil
1 roma (plum) tomato, diced
¼ cup sliced white onion
1 small garlic clove, minced
⅛ teaspoon minced scotch bonnet chile pepper
2 (3.75 ounce) cans sardines packed in soybean oil
salt and ground black pepper to taste
2 cups cooked white rice

Steps:

Melt coconut oil in a skillet over medium heat; add tomato, onion, garlic, and scotch bonnet chile pepper. Cook and stir tomato mixture until onion is almost translucent, about 5 minutes.
Pour sardines and soybean oil into tomato-onion mixture; mash fish with a fork until incorporated. Cover skillet, reduce to low, and cook until sardines are heated through, about 3 minutes. Season with salt and pepper. Serve sardine mixture over rice.

Nutrition Facts : Calories 235.2 calories, Carbohydrate 23.8 g, Cholesterol 65.3 mg, Fat 9 g, Fiber 0.6 g, Protein 13.7 g, SaturatedFat 3.9 g, Sodium 234.3 mg, Sugar 0.8 g

TROPICAL BLACK BEANS AND RICE

Tropical Black Beans and Rice image

Make and share this Tropical Black Beans and Rice recipe from Food.com.

Provided by JeriBinNC

Categories Rice

Time 37m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup red onion, chopped
1/2 cup orange juice
1/4 cup fresh lime juice
2 tablespoons fresh cilantro, chopped
1/4-1/2 teaspoon cayenne pepper
1/2 medium red bell pepper, chopped
1/2 medium green bell pepper, chopped
1 medium mango, diced
2 garlic cloves, minced
15 ounces black beans, rinsed and drained
3 cups cooked brown rice, kept hot

Steps:

Coat a large nonstick skillet with cooking spray.
Add all ingredients except beans and rice. Cook, stirring occasionally, until peppers are crisp-tender, about 5 minutes.
Stir in beans. Cook until heated through, about 5 minutes. Serve over rice.

Nutrition Facts : Calories 334.5, Fat 2, SaturatedFat 0.4, Sodium 5.8, Carbohydrate 70.1, Fiber 11.3, Sugar 12.4, Protein 11.3

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