Caribbean Rice and Beans

Cooking Light
4 servings (serving size: 1 cup bean mixture and 2 tablespoons cheese)


+ Add To Shopping List
2/3 cup water
2/3 cup uncooked instant rice
1 teaspoon vegetable oil
Cooking spray
1 cup chopped onion
1/2 cup chopped celery
1/2 cup diced green bell pepper
3 garlic cloves, minced
1 cup coarsely chopped tomato
1/8 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon ground cumin
1/4 cup chopped fresh cilantro
1 (15-ounce) can black beans, drained
1/2 cup (2 ounces) shredded part-skim mozzarella cheese


Bring water to a boil in a saucepan, and stir in rice. Cover, reduce heat, and simmer 5 minutes or until liquid is absorbed; set aside.

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion, celery, bell pepper, and garlic; sauté 5 minutes or until tender. Add chopped tomato, salt, crushed red pepper, and cumin, and sauté 2 minutes. Stir in cooked rice, cilantro, and black beans, and cook for 1 minute or until thoroughly heated. Divide the bean mixture evenly among 4 plates, and sprinkle with cheese.

Created date

November 1997

Nutritional Information

Calories 224
Caloriesfromfat 18 %
Fat 4.4 g
Satfat 1.8 g
Monofat 1.1 g
Polyfat 0.9 g
Protein 11.4 g
Carbohydrate 36.3 g
Fiber 4.9 g
Cholesterol 8 mg
Iron 2.9 mg
Sodium 326 mg
Calcium 140 mg