Tropical Beans and Rice
This is the real deal. Make it more intense by increasing the dry spices. Serve with Tabasco or, ideally, Matouk's. Make it festive by throwing some pineapple on it.
- Preparing Time: 20 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 3/4 cup orange juice
- 1 cup rice basmati
- 1 cup finely chopped onions
- 1 cup bell pepper chopped
- 1.5 tbs olive oil
- 1.75 cups water
- 2 cans black beans rinsed & drained
- 1 tsp ginger ground
- 1 tsp allspice ground
- 1 tsp thyme ground
- 3-4 ounces red bell pepper roasted and jarred
- Carbohydrate 52.074944793939 g
- Cholesterol 0 mg
- Fat 1.68227088992434 g
- Fiber 8.64306027696043 g
- Protein 10.0025896495582 g
- Saturated Fat 0.342365506885428 g
- Serving Size 1 1 Serving (296g)
- Sodium 187.15315460022 mg
- Sugar 43.4318845169786 g
- Trans Fat 0.222746924397797 g
- Calories 261 calories
Make the rice first: Put oil in pan which can be covered and baked. Saute onions and peppers til soft. Add rice, stir to coat and toast the rice a little. Then add the water and bring to a boil. Remove from heat and place in a 350 oven, covered tightly, for 17 minutes. In order to hold the rice, leave it in the oven as it cools. 17 minutes of cooking - no more! Make the beans: Saute onions and peppers in a little olive oil until soft. Add spices and cook til fragrant. Add beans, OJ and peppers (jarred). Cook the juice down a little. S&P to taste. Plate the rice on a platter. Cover with beans. Sprinke cilantro over all.
