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Calypso Rice and Beans Recipe
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Calypso Rice and Beans
Submitted Oct 3, 2003 by LovingLife
This colorful side dish--tossed with red and yellow bell peppers, pineapple, and cilantro--draws on flavors from Cuban cuisine
Ingredients
- 1 tablespoon and 1-1/2 teaspoons minced fresh cilantro
- 1 teaspoon olive oil
- 1-1/2 cloves garlic, chopped
- 1-1/4 cups and 1 tablespoon water
- 1-3/4 teaspoons minced seeded jalapeno pepper
- 1/2 cup and 1 tablespoon uncooked basmati rice
- 1/3 cup and 2 tablespoons chopped onion
- 1/4 cup and 2 tablespoons chopped celery
- 1/4 cup and 2 tablespoons dry black beans
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground coriander
- 1/4 teaspoon salt
- 1/8 teaspoon ground cumin
- 3 tablespoons chopped red bell pepper
- 3 tablespoons chopped yellow bell pepper
- 3/4 bay leaf
- 3/4 cup diced pineapple
Instructions
1. Sort and wash beans, and place in a medium saucepan. Cover with water to 2 inches above beans; bring to a boil, and cook for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans, and return to pan. Cover beans with 2 inches of water. Bring beans to a boil over medium-high heat. Reduce heat, and simmer for 1-1/2 hours or until tender. Drain beans, and set aside.
2. To prepare rice, heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, celery, jalapeno, salt, garlic, and bay leaves; saute 4 minutes. Add rice; cook 1 minute. Add 31/2 cups water; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add beans; cover, and simmer 12 minutes, stirring occasionally. Discard bay leaves.
3. Stir in the bell peppers, black pepper, cumin, and coriander, and cook 6 minutes. Stir in pineapple and cilantro; cook 2 minutes.
Makes 6 Servings
Serve With
Use as a side dish with Carribean Jerk Chicken.
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