Caribbean Rice
Servings
2Serving size
about 1 1/2 cupsThis recipe makes great leftovers. Reheat gently.
Ingredients
| 1 tsp. Olive oil |
| 1/4 small White onions (diced) |
| 1/4 small Red bell peppers (diced) |
| 1/3 cup Brown rice |
| 1 cup No salt added vegetable stock |
| 1 1/2 cup Water |
| 1 small whole (2-2/5 inch dia) Tomatoes (cored and diced) |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 tsp. Lime zest (about 1/2 lime) |
| 1/2 lime yields Lime juice, raw |
| 1/3 15 ounce can Canned no salt added black beans (about 1/2 cup beans, drained and rinsed) |
Instructions
Add the onion and cook, stirring frequently, for about 2 minutes.
Add the peppers and cook for another 2 minutes. Stir frequently.
Add the brown rice. Stir well.
Add the vegetable stock, water, tomatoes, salt and pepper.
Stir well.
Cover partially and adjust the heat until the rice is simmering.
Cook for about 30 minutes and add the lime juice, lime zest and black beans.
Stir and let cook another 10 or 15 minutes until the water is completely evaporated.
Cover and let stand about 3 minutes before serving.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
We had this rice on a recent trip to the Caribbean and it was delicious. The tomato gives the rice a sweetness with a little bit of tart and the lime is fresh and bright. It all comes together with a creamy mouthfeel and happily accompanies everything from curries to jerk shrimp or chicken.