Black Beans and Rice
A great side dish for my Jerk Chicken recipe or any other South American meal.
- Preparing Time: 20 minutes
- Total Time: 15 minutes
- Served Person: 4
beans
rice
caribbean
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tablespoon olive oil
- 1 16oz can black beans; for convenience / feel fr
- 4 cups of short grain rice feel free to use long grain but i prefer short grain
- 1/2 red onion diced fine
- 1/2 green pepper diced fine
- 1/2 red pepper diced fine
- 2 garlic cloves crushed into paste
- 2 tablespoons cinder vinegar
- 1/4 cup pimentos diced
- 1/2 teaspoon cayenne pepper optional if you can't take the heat
- salt pepper; to taste
- 1/4 cup mango diced fine (optional)
- Carbohydrate 5.859855 g
- Cholesterol 0 mg
- Fat 1.03761375036184 g
- Fiber 1.30532499197125 g
- Protein 0.73345375 g
- Saturated Fat 0.155800000049962 g
- Serving Size 1 1 Serving (68g)
- Sodium 3.81687500000724 mg
- Sugar 4.55453000802875 g
- Trans Fat 0.0857062500097987 g
- Calories 33 calories
Pre cook your rice as you normally would or per the instructions switching 1 cup of water for one cup of chicken stock or ham stock. In a skillet heat your oil over medium heat. Add the red onion, red and green peppers and sauté for a few minutes add the garlic and sauté for about 1 more minute. Reduce heat to low add the beans, rice, vinegar cayenne, pimentos, and mango cook for an additional 3 - 4 minutes.
