Calypso Rice and Beans

Calypso Rice and Beans

Cooking Light magazine 0

"This colorful side dish--tossed with red and yellow bell peppers, pineapple, and cilantro--draws on flavors from Cuban cuisine."

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings


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  1. Sort and wash beans, and place in a medium saucepan. Cover with water to 2 inches above beans; bring to a boil, and cook for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans, and return to pan. Cover beans with 2 inches of water. Bring beans to a boil over medium-high heat. Reduce heat, and simmer for 11/2 hours or until tender. Drain beans, and set aside.
  2. To prepare rice, heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, celery, jalapeno, salt, garlic, and bay leaves; saute 4 minutes. Add rice; cook 1 minute. Add 31/2 cups water; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add beans; cover, and simmer 12 minutes, stirring occasionally. Discard bay leaves.
  3. Stir in the bell peppers, black pepper, cumin, and coriander, and cook 6 minutes. Stir in pineapple and cilantro; cook 2 minutes.
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  • Reprinted with permission of Cooking Light(R) magazine. All rights reserved.
  • CALORIES 133 (9% from fat); FAT 1.3g (sat 0.2g, mono 0.7g, poly 0.3g); PROTEIN 4.3g; CARB 26.4g; FIBER 2.7g; CHOL 0mg; IRON 1.8mg; SODIUM 120mg; CALC 31mg
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Reviews 23

  1. 31 Ratings


This recipe tastes wonderful, but looks awful. The beans turned the white rice to a dull gray color. Next time I think I will cook the rice separately from the beans, and then mix them together at the last minute. This recipe also needed more salt.


This dish smelled incredible during cooking but was somehow a little bland when eaten. Not really worth the prep time.


This is really good. Use a big pot, because recipe makes a lot.