Spicy Caribbean Black Beans and Rice

For the sake of efficiency, start cooking the rice first.


4 servings (serving size: 1 3/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 325
Caloriesfromfat 6 %
Fat 2.3 g
Satfat 0.4 g
Monofat 0.9 g
Polyfat 0.5 g
Protein 13.9 g
Carbohydrate 62.2 g
Fiber 7.5 g
Cholesterol 0.0 mg
Iron 4.3 mg
Sodium 484 mg
Calcium 78 mg


1 teaspoon olive oil
1 1/4 cups diced onion
3/4 cup finely chopped carrot
1 tablespoon bottled minced garlic
2 cups cooked rice
2 tablespoons dry sherry
1 tablespoon balsamic vinegar
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon salt
2 (15-ounce) cans black beans, rinsed and drained
2 bay leaves


Heat the oil in a large saucepan over medium heat. Add onion, carrot, and garlic; sauté 10 minutes. Add rice and remaining ingredients; cover, reduce heat, and simmer for 5 minutes or until thoroughly heated.

January 2000
My Notes

Only you will be able to view, print, and edit this note.

Add Note