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Close-up photo of a skillet of beans and rice.
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Caribbean Black Beans and Rice

Terrific side dish with grilled chicken.
Course Side Dish
Cuisine Caribbean
Keyword Caribbean black beans, Caribbean black beans abd rice, Caribbean side dish
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 280kcal
Author Joe Boyle

Ingredients

  • 1 tbsp olive oil or vegetable oil
  • 1 large roasted red pepper, *see Notes , slivered and cut into 1 inch pieces
  • 1/2 green pepper , slivered and cut into 1 inch pieces
  • 2 garlic cloves , minced
  • 2 15 oz , cans black beans, drained and rinsed
  • 2 tbsp vinegar , white or cider
  • 2 tsp. Tabasco sauce or other hot sauce
  • 3 cups cooked rice, brown or white rice about 1 1/4 to 1 1/2 cups uncooked
  • 3 tbsp chopped cilantro
  • salt and pepper to taste , (I added 1 tsp salt)

Instructions

  • Heat oil in a large saucepan over medium-high heat and add both red and green pepper and saute for 2 minute's
  • Add garlic and cook an additional 30 seconds until it is fragrant.
  • Add black beans, vinegar and Tabasco, reduce the heat to low, cover the pot and simmer for 5 minutes. Stir a few times to heat the beans through evenly.
  • Stir in rice and chopped cilantro and cook until heated. Taste and add salt, pepper, or hot sauce as desired.

Notes

  1. To roast the pepper, first, remove the stem then cut the pepper into 4 or 5 sections lengthwise and remove the seeds. Place the peppers skin side down on a hot gas grill or over the flame of a gas stove. Cook until the pepper's skin is blackened. Remove them from the heat and place them on a plate and cover them with plastic wrap or even another upside-down plate. This will steam the pepper and make the skin easy to peel off.
  2. Leftovers can be stored in your refrigerator in a covered container for 3 days. 
  3. Leftovers are easily reheated in a microwave.

Nutrition

Calories: 280kcal