I ordered a dish very similar to this at a Cuban restaurant a few years back and I really loved the spicy yet sweet flavors. I decided to recreate the recipe again at home, but this time making sure it was allergy-friendly so that everyone with food intolerances in our family could enjoy it. My Caribbean black beans and rice recipe goes great with any Latin-American main course, especially my Sweet and Spicy Caribbean Pork Chops, (which is what we ate for dinner). It is fast, easy, and tasty. Even our three year old liked it. This side dish is gluten-free, corn-free, casein-free, and perfect for folks on Feingold stage 2 who need to avoid artificial flavors, colors, preservatives, and watch the level of salicylates in their food.
This is a quick recipe that can be made with left over rice and stored in the refrigerator. Our recipe is not very spicy so you are welcome to add your own spices as desired to add a little heat.
- 1 (15 ounce) can of organic black beans in water (rinse in cold water before adding to pan)
- 2 Tablespoons of olive oil
- 1/2 medium onion, chopped
- 1 cup of bell peppers, chopped (optional- omit if you are Feingold stage 1)
- 1 Tablespoon Cumin
- 1 1/2 cups uncooked rice
- salt and pepper to taste
- 2 tablespoons lime juice
- a pinch of red pepper flakes
Directions for Caribbean Black Beans and Rice:
Heat a medium-sized saucepan. Add olive oil, onions and peppers. You can also add a little salt to the pan. Render the vegetables (about 3-5 minutes) at medium heat. Add the cumin, cilantro, salt and pepper and beans. Allow the mixture to come to a soft boil, then simmer while you prepare your rice as per the box directions. The final step is adding your beans to your rice and tossing it into a mixture. Squeeze about 2 tablespoons of lime and mix. Now it is ready to serve.