Spicy Caribbean Black Beans and Rice

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

Yield: 4 servings (serving size: 1 3/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 325
  • Calories from fat: 6%
  • Fat: 2.3g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.5g
  • Protein: 13.9g
  • Carbohydrate: 62.2g
  • Fiber: 7.5g
  • Cholesterol: 0.0mg
  • Iron: 4.3mg
  • Sodium: 484mg
  • Calcium: 78mg


  • 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


  1. 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.
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