Haitian Rice and Beans

Rice and bean dishes are prepared on almost every island in the Caribbean because they make an easy, nourishing, and inexpensive meal. Haitian dishes often include kidney beans and shallots. 


6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 290
Caloriesfromfat 16 %
Fat 5.1 g
Satfat 0.8 g
Monofat 3.4 g
Polyfat 0.7 g
Protein 7 g
Carbohydrate 54.2 g
Fiber 4.1 g
Cholesterol 0.0 mg
Iron 3.4 mg
Sodium 352 mg
Calcium 53 mg


2 tablespoons olive oil
2 cups chopped shallots (about 9 large)
1 1/2 cups chopped green bell pepper
1 teaspoon dried oregano
3 garlic cloves, minced
1/4 cup organic vegetable broth (such as Swanson Certified Organic)
2 teaspoons balsamic vinegar
1/2 teaspoon kosher salt, divided
3 cups water
1 tablespoon minced chipotle chile, canned in adobo sauce
1 1/2 cups uncooked long-grain white rice
1 (15-ounce) can red kidney beans, rinsed and drained


Heat oil in a large nonstick skillet over medium-high heat. Add shallots, bell pepper, oregano, and garlic to pan; cook 12 minutes or until the vegetables are tender, stirring frequently. Remove from heat. Stir in broth, vinegar, and 1/4 teaspoon salt. Cover and set aside.

Bring 3 cups water and chile to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Stir in remaining 1/4 teaspoon salt and beans. Spoon 1 cup rice mixture onto each of 6 serving plates; top each serving with about 1/4 cup shallot mixture.

Victoria Abbott Riccardi,

Untangling My Chopsticks: A Culinary Sojourn in Kyoto,

Cooking Light

October 2007