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All public Recipes -> Main Dish -> Caribbean Beans & Rice

Caribbean Beans & Rice

By: Teresa R.

Description:	The beans are loaded with cholesterol lowering soluble fiber, brown rice provides a good dose of magnesium, which helps control blood pressure. 393 Calories per serving.
Time:	1 hr 55 min (15 min to prepare, 1 hr 40 min to cook)
Meal type:	Main Dish
Ethnicity:
Number of Servings:	5
Ingredients:
1 1/4 C dry red or kidney beans 1 each fresh jalapeno, seeded and finely chopped 14 1/2 OZ can reduced-sodium chicken broth 1 medium yellow bell pepper -- chopped 1 medium onion - chopped 1 tablespoon jerk seasoning 2 clove garlic, minced 1 1/4 C uncooked regular brown rice 8 OZ pineapple tidbits, juice-packed, drained 1 tablespoon frozen orange juice concentrate 14 1/2 OZ can low-sodium stewed tomatoes, undrained
Directions:
1. Rinse beans. In lrg saucepan combine beans & 4 cups of water. Bring to boil; reduce heat. Simmer for 2 minutes. Remove from heat. Let stand, covered, for 1 hour (or,place beans & water in pan. Let soak, covered, overnight). 2. Halve jalapeno pepper (wear gloves). Remove stems, seeds & membranes; finely chop. Drain & rinse beans. In the same pan combine beans, jalapeno pepper, broth, sweet pepper, onion, jerk seasoning, garlic, & 3/4 cup water. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 to 1/34 hours or until beans are tender. 3. Meanwhile, cook rice according to pkg directions, except omit any butter or salt. Keep warm. In a small bowl combine pineapple & orange juice concentrate; set aside. Simmer, uncovered, about 10 minutes or until desired consistency. Spoon bean mixture over rice. Serve with pineapple mixture.
Notes:
This recipe has been modified for my husband, who has to...

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