Caribbean Red Beans and Brown Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tablespoons olive oil1 yellow onion, chopped1/2 green bell pepper, seeded and chopped1 cup celery, chopped4 garlic cloves, minced1/2 teaspoon ground allspice1/2 teaspoon ground cloves1/2 teaspoon cayenne pepper3/4 teaspoon salt1/2 teaspoon fresh ground black pepper1 cup low sodium vegetable stock1 pound dry pinto beans, cooked1 can Del Monte Petite Diced Tomatoes (No Salt Added), drained2 tablespoons chopped fresh thyme1 teaspoon hot pepper sauce (use 1/2 if you prefer mild heat)4 cups cooked brown rice3 tablespoons chopped fresh cilantro
In a large saucepan, heat oil over medium-high heat.
Add the onion, bell pepper and celery. Sauté until the vegetables are softened, 6-8 minutes.
Stir in the garlic and cook 1 minute.
Add the spices (allspice through black pepper) and cook 1 minute.
Stir in the vegetable stock, beans, tomato, thyme and hot pepper sauce. Bring to a boil, then simmer for 10 minutes.
For each serving, serve 1/2 cup cooked rice and top with 1 cup of bean mixture. Sprinkle chopped cilantro on top.
Serving Size: Makes 8 1-cup servings bean mixture with 1/2 cup rice
Number of Servings: 8
Recipe submitted by SparkPeople user KATELJM.
Add the onion, bell pepper and celery. Sauté until the vegetables are softened, 6-8 minutes.
Stir in the garlic and cook 1 minute.
Add the spices (allspice through black pepper) and cook 1 minute.
Stir in the vegetable stock, beans, tomato, thyme and hot pepper sauce. Bring to a boil, then simmer for 10 minutes.
For each serving, serve 1/2 cup cooked rice and top with 1 cup of bean mixture. Sprinkle chopped cilantro on top.
Serving Size: Makes 8 1-cup servings bean mixture with 1/2 cup rice
Number of Servings: 8
Recipe submitted by SparkPeople user KATELJM.
Nutritional Info Amount Per Serving
- Calories: 402.9
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 62.8 mg
- Total Carbs: 73.4 g
- Dietary Fiber: 18.6 g
- Protein: 37.4 g
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