Caribbean Rice and Beans

Makes 8 servings.

  • 1 15-ounce can black beans, rinsed, drained
  • 1/2 large red onion, very thinly slice
  • 2 Tbsp. balsamic vinegar, this vinegar is available at specialty food stores and some supermarkets
  • 1 Tbsp. olive oil
  • 1 white onion, finely chopped
  • 4 large garlic cloves, chopped
  • 1 cup white rice
  • 3 1/2 cups canned low-sodium chicken broth
  • 1/2 cup dry white wine or cooking sherry
  • 2 large bay leaves
  • 1/2 tsp. turmeric
  • 1/8 tsp. (or more) cayenne pepper

Combine first 3 ingredients in a medium bowl. Let stand 30 minutes, stirring occasionally. Season with salt and pepper.

Meanwhile, heat oil in heavy medium saucepan over high heat. Add white onion and garlic and sauté until clear, about 5 minutes. Add rice and stir 1 minute to coat with onion mixture. Add broth, wine, bay leaves, turmeric, and cayenne pepper and blend well. Bring mixture to a boil; stir well. Reduce heat to medium and simmer until rice is tender and mixture is well blended, stirring occasionally. Top mixture with black bean, red onion, and vinegar mixture. Season to taste with salt and pepper.

Per Serving

  • Calories: 179
  • Carbohydrates: 30gm
  • Protein: 7 gm
  • Fat: 2 gm
  • Sodium: 410 mg
  • Cholesterol: 0 mg

Exchanges

  • 2 starch
  • 1/2 very lean meat


 University of Missouri - Columbia University of Missouri System