Ingredients for Calypso Rice And Beans
- Black Beans
- Basmati Rice
- Olive Oil
- Onions
- 2 stalks celery, chopped
- Jalapeno Peppers
- 1/2 teaspoon salt
- Garlic Cloves
- 2 bay leaves
- 3 1/2 cups water
- Red Bell Pepper
- Yellow Bell Pepper
- 1/4 teaspoon black pepper
- Ground Cumin
- Ground Coriander
- 1/2 cup chopped fresh pineapple
- Fresh Cilantro
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How to Make Calypso Rice And Beans
- Rinse 1 cup black beans thoroughly.
- Place beans in a medium saucepan, add 2 inches of water.
- Bring to a boil, reduce heat, cover and simmer for 1 hour, or until beans are tender.
- Drain beans and set aside.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
- Add 1/2 medium onion, chopped; 2 stalks celery, chopped; 1 jalapeño pepper, minced (remove seeds for less heat); 1/2 teaspoon salt; 2 cloves garlic, minced; and 2 bay leaves.
- Sauté for 4 minutes, until softened.
- Add 1 cup long-grain rice and cook for 1 minute, stirring constantly.
- Pour in 3 1/2 cups water, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is almost cooked.
- Add the cooked black beans to the rice, cover and simmer for 12 minutes, stirring occasionally.
- Remove bay leaves.
- Stir in 1/2 cup chopped bell peppers (any color), 1/4 teaspoon black pepper, 1/2 teaspoon ground cumin, 1/4 teaspoon ground coriander, and cook for 6 minutes.
- Stir in 1/2 cup chopped fresh pineapple and 1/4 cup chopped fresh cilantro.
- Cook for 2 minutes, or until heated through. Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
12g
Fat
1g
Carbs
11g
