This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"There is something fresh and crisp about the first hours of a Caribbean day, a happy anticipation that something is about to happen, maybe just up the street or around the next corner." -Hunter S. Thompson, Journalist
I 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.
Servings: 2 | Serving size: about 1 1/2 cups
Cooking Time: 60 Minutes
This recipe makes great leftovers. Reheat gently.
Place the oil in a large sauce pan over medium high heat.
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.
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.
Serving size: about 1 1/2 cups
Amount Per Serving
|Calories 210||Calories from Fat 32|
|% Daily Value|
|Total Fat 3.5g||5%|
|Saturated Fat 0.5g||3%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 39g||14%|
|Dietary Fiber 6g||20%|
|Vitamin A 9%||Vitamin C 69%|
|Calcium 2%||Iron 8%|
|Vitamin K 8mcg||Potassium 400mg|