Calypso Rice and Beans

Calypso Rice and Beans

23

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

Ingredients

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Original recipe yields 16 servings

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Directions

  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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Footnotes

  • 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

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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 togethe...

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.