Saturday, November 19, 2011

Caribbean Rice and Beans

By , Guide (Source)

  • 2 to 3 teaspoons vegetable oil
  • 1 small onion, chopped
  • 1/2 cup sliced roasted red pepper
  • 1/2 green bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 2 cans (15 to 16 ounces each) black beans, rinsed and drained
  • 2 tablespoons white vinegar
  • few dashes Tabasco
  • 3 cups white rice, cooked
  • 1 tablespoon dried oregano
  • salt and pepper, to taste
Heat oil in a large skillet; sauté onion, red and green peppers and garlic until softened. Add black beans, vinegar and Tabasco. Bring to a boil; reduce heat to low, cover, and simmer for 5 minutes. Stir in cooked rice and oregano; heat through. Taste and adjust seasonings.
Serve with additional Tabasco.
Serves 6.
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