Caribbean Beans & Rice
This version of a Caribbean inspired dish is an incredible festival of exotic flavors. The colorful medley of spicy black beans are layered on a bed of brown rice, then accented with a variety of individual toppings such as cashews, bananas and salsas. Not only is this recipe nutritious and full of flavor, but it is also great fun building your own individual creation with the various ingredients. Have at it!
4 cups cooked combination of long & short grain brown rice
1 can black beans
2 can pinto beans
1 teaspoon olive oil
2 cloves garlic, minced
3/4 cup red bell pepper diced
3/4 cup green bell pepper diced
1 small yellow onion, diced
1/2 teaspoon ground cumin
5 tsp Piccapeppa sauce (sold at most stores)
1/3 cup raisins
salt & pepper to taste
Lime (fresh cut for squeezing)
Chopped Green Cabbage
Fresh cut ripe tomatoes
BOIL: Cook rice as directed on package.
SAUTE: After rice is cooked, saute garlic & onions in olive oil in a large skillet. Just as onions are almost translucent, add minced peppers and saute long enough for the peppers to just become tender. Add beans, cooked rice, raisins, cumin, and Piccapeppa sauce. Heat thoroughly stirring occasionally. Salt & pepper to taste. salt & pepper to taste. Pull from heat and set aside.
FINISH: To serve, start by making a bed of rice on each individual plate or bowl. Cover with spicy bean mixture and then let person add toppings from bowls of ingredients listed above. Have fun and enjoy!