Rating: 4.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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. 

Victoria Abbott Riccardi
Recipe by Cooking Light October 2007

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Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

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  • 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.

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  • 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.

Source

Untangling My Chopsticks: A Culinary Sojourn in Kyoto

Nutrition Facts

290 calories; calories from fat 16%; fat 5.1g; saturated fat 0.8g; mono fat 3.4g; poly fat 0.7g; protein 7g; carbohydrates 54.2g; fiber 4.1g; iron 3.4mg; sodium 352mg; calcium 53mg.
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