Spicy Caribbean Black Beans And Rice Recipes

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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

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.

BLACK BEANS AND RICE



Black Beans and Rice image

The perfect meal! Preparation Time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Daisy

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 30m

Yield 10

Number Of Ingredients 8

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
¾ cup uncooked white rice
1 ½ cups low sodium, low fat vegetable broth
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
3 ½ cups canned black beans, drained

Steps:

  • In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
  • Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

Nutrition Facts : Calories 140.4 calories, Carbohydrate 27.1 g, Fat 0.9 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 0.2 g, Sodium 354.4 mg, Sugar 0.6 g

SPICY BLACK BEANS AND RICE



Spicy Black Beans and Rice image

From Betty's Soul Food Collection... Rice and beans take a flavor leap forward with garlic and oregano for zip and-to dress things up-diced red bell pepper.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 12

Number Of Ingredients 8

2 cups uncooked regular long-grain white rice
4 cups water
2 tablespoons vegetable oil
1 tablespoon finely chopped garlic (3 to 4 medium cloves)
3 teaspoons dried oregano leaves
1 teaspoon crushed red pepper flakes
2 cans (15 oz each) Progresso™ black beans, undrained
1/4 cup diced red bell pepper

Steps:

  • Cook rice in water as directed on package.
  • Meanwhile, in large saucepan, heat oil over medium heat. Add garlic, oregano and red pepper flakes; cook 1 to 2 minutes, stirring frequently.
  • Stir in beans; heat to boiling. Reduce heat; simmer uncovered 10 minutes, stirring occasionally, to blend flavors. Serve over rice; sprinkle with bell pepper.

Nutrition Facts : Calories 230, Carbohydrate 43 g, Cholesterol 0 mg, Fiber 6 g, Protein 8 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 0 g, TransFat 0 g

SPICY CARIBBEAN BLACK BEANS AND RICE



Spicy Caribbean Black Beans and Rice image

I love beans and rice --the carb lover coming out in me. Good as a main dish or side dish. This is a good one adapted from Cooking Light. Serving size: 1 3/4 c., 325 calories, 2.3 g fat, 62.2 g carb, 0 mg cholesterol.

Provided by ratherbeswimmin

Categories     Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 teaspoon olive oil
1 1/4 cups diced onions
3/4 cup finely chopped carrot
1 tablespoon bottled minced garlic (this is not a mistake)
2 cups cooked rice
2 tablespoons dry sherry
1 tablespoon balsamic vinegar
1 teaspoon dried thyme
1/2 teaspoon black pepper (to taste)
salt (to taste)
2 (15 ounce) cans black beans, rinsed and drained
2 bay leaves

Steps:

  • Heat the oil in a big saucepan over medium heat.
  • Add the onion, carrot, and garlic; saute/stir for 10 minutes.
  • Add in the rice and the rest of the ingredients; cover, reduce heat and simmer 5 minutes or until thoroughly heated.
  • Discard the bay leaves.

SPICY BLACK BEANS WITH YELLOW RICE



Spicy Black Beans With Yellow Rice image

Serve with a tossed green salad and you have yourself a complete and healthy meal. (Can also be served as side dishes). From 101 Meatless Family Recipes. Vegan, too!

Provided by COOKGIRl

Categories     Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons olive oil
4 garlic cloves, finely minced
1 white onion, chopped small
1 small jalapeno, seeded and minced finely
3 cups cooked black beans (freshly cooked or canned beans that have been rinsed and drained)
1 teaspoon chili powder
1/2 teaspoon cumin powder (I usually add 1 teaspoon)
2 1/2 cups fresh vegetable stock or 2 1/2 cups water
1/2 red bell pepper, seeded and diced
1 cup long grain rice
1/2 teaspoon ground turmeric (closer to 1 teaspoon for me)
1/2 teaspoon freshly grated ginger
1/4 teaspoon ground coriander
salt, to taste

Steps:

  • In a soup pot, heat 2 tablespoons olive oil and sauté 2 garlic cloves and the jalapeño pepper for about 5 minutes on low heat.
  • Add the beans, chili powder, cumin, 1/2 cup stock and cook, uncovered for approximately 25-30 minutes, increasing heat to low-medium. Add the bell pepper last 5 minutes of cooking. Season to taste with salt.
  • In the meantime, heat the remaining tablespoon of olive oil in a sauté pan and sauté the 2 garlic cloves on low heat for about 2 minutes. Add the remaining 2 cups of stock, bring to a boil. Stir in the rice, reduce heat and cook 17 minutes.
  • Once rice is cooked, stir in the spices. Season to taste with salt.
  • Arrange the black beans on one side of a serving platter. Arrange the rice on the other half.

SPICY BLACK BEANS AND RICE



Spicy Black Beans and Rice image

Yield Makes 6 to 8 servings

Number Of Ingredients 14

1 pound dried black beans, soaked in enough cold water to cover them by 2 inches overnight or quick-soaked (procedure follows) and drained
1 ham hock
2 large garlic cloves, minced
1 bay leaf
1 1/2 teaspoons dried orégano, crumbled
3 cups coarsely chopped onion
2 green bell peppers, chopped
1/2 teaspoon dried hot red pepper flakes, or to taste
1 tablespoon chili powder
a 28-ounce can Italian tomatoes, drained and chopped
1/3 cup finely chopped fresh coriander, or to taste
red-wine vinegar to taste
cooked rice as an accompaniment
chopped radish or red onion as an accompaniment

Steps:

  • In a kettle combine the beans, the ham hock, the garlic, the bay leaf, the orégano, the onion, the bell peppers, the red pepper flakes, the chili powder, and 8 cups water and simmer the mixture, covered, stirring occasionally, for 3 hours, or until the beans are tender. Stir in the tomatoes and salt to taste and simmer the mixture, uncovered, stirring occasionally, for 1 hour, or until the mixture is thickened. Discard the bay leaf, remove the ham hock from the mixture, and chop the meat. Stir the meat into the mixture with the coriander and the vinegar and serve the beans over the rice with the radish or onion.
  • To quick-soak dried beans:
  • In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour.

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

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.

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Top Asked Questions

How to cook spicy black beans and rice?
These spicy black beans get their kick from a mix of hot sauce and chili powder. Slideshow: Healthy Mexican Recipes In a medium saucepan, cover the rice with the water. Bring to a simmer, cover and cook over low heat until the rice is tender and the water has been absorbed, about 18 minutes.
How do you cook beans and rice with coconut milk?
Stir in the beans, remaining coconut milk, ½ cup of water and simmer over medium high heat. Reduce to medium heat and simmer for eight minutes. If the mixture is too thick, then add a cup of water. Remove from heat and add in the thyme and coconut rice.
How to cook black beans in a crock pot?
Steps to Make It Heat the vegetable oil in a large skillet or saute pan over medium heat. Add black beans, vinegar, Tabasco, and 1/2 cup of broth or water. Bring to a boil; reduce heat to low, cover, and simmer for 5 minutes. Check and add more water or broth, if necessary to keep the beans moist.
How do you cook beans and rice on the stove?
Bring to a simmer, then turn the heat down to medium-low and cook, stirring occasionally, until the beans are tender and the liquid has thickened, about 20 minutes. Stir in the lime juice and taste for seasoning. Transfer the rice to a platter.

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