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

More From Cooking Light

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

Ingredients

  • 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

Preparation

  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.
My Notes

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

Add Note

Spicy Caribbean Black Beans and Rice Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy