Calypso Rice and Beans

Rice:
1 tablespoon olive oil
1 1/4 cups chopped onion
1 cup chopped celery
1 1/2 tablespoons minced seeded jalapeño pepper
3/4 teaspoon salt
4 garlic cloves, chopped
2 bay leaves
1 1/2 cups uncooked basmati rice
3 1/2 cups water


Remaining ingredients:
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
3/4 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 cups black beans
2 cups diced pineapple
1/4 cup minced fresh cilantro

To prepare rice, heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, celery, jalapeño, salt, garlic, and bay leaves; sauté 4 minutes. Add rice; cook 1 minute. Add 3 1/2 cups water; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add beans. Discard bay leaves. Serves about 16 servings at 2/3 cup each.

Stir in the bell peppers, black pepper, cumin, and coriander, and cook 6 minutes. Stir in pineapple and cilantro; cook 2 minutes.

Number of Servings: 16

Recipe submitted by SparkPeople user CMSTOY.