Calypso Rice and Beans

HOWARD L. PUCKETT

Yield: 16 servings (serving size: about 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 133
  • Calories from fat: 9%
  • Fat: 1.3g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.3g
  • Carbohydrate: 26.4g
  • Fiber: 2.7g
  • Cholesterol: 0.0mg
  • Iron: 1.8mg
  • Sodium: 120mg
  • Calcium: 31mg

Ingredients

  • 1 cup dried black beans
  • Rice:
  • 1 tablespoon olive oil
  • 1 1/4 cups chopped onion
  • 1 cup chopped celery
  • 1 1/2 tablespoons minced seeded jalapeño pepper
  • 3/4 teaspoon salt
  • 4 garlic cloves, chopped
  • 2 bay leaves
  • 1 1/2 cups uncooked basmati rice
  • 3 1/2 cups water
  • Remaining ingredients:
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped yellow bell pepper
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 2 cups diced pineapple
  • 1/4 cup minced fresh cilantro

Preparation

  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 1 1/2 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, jalapeño, salt, garlic, and bay leaves; sauté 4 minutes. Add rice; cook 1 minute. Add 3 1/2 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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