Corn-free Carribean-Style Black Beans and Rice

My Carribean-style black beans and rice recipe goes great with any Latin-American main course, especially my Sweet and Spicy Carribean-style Pork Chops. It is fast, easy, and tasty even for the smallest guests at your dinner table. This side dish is gluten-free, corn-free, casein-free, and perfect for Feingold stage 1.

Ingredients:

1 (15 ounce) can of organic black beans in water

2 Tablespoons of olive oil

1/2 medium onion, chopped

1 medium red bell pepper, chopped

1 Tablespoon Cumin

2 Tablespoons of rice vinegar

1 1/2 cups uncooked rice

salt and pepper to taste is optional (I omitted and it tasted great).

Directions:

Heat a medium-sized saucepan. Add olive oil, onions and peppers. Render the vegetables (about 3-5 minutes) at medium heat. Add the cumin, vinegar and beans (do not drain). Allow the mixture to come to a soft boil, then simmer while you prepare your rice as per the box directions. When the rice is cooked, just top it off with the black beans and enjoy!

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Caryn Talty

The editor of this website has a master's degree in English from Northern Illinois University and a bachelor of science degree in special education. She has taught students from early elementary school through college freshman level. Today she enjoys reading and writing about both hot topics and those not so commonly discussed on other websites. Most of her days are spent playing all kinds of make-believe with her three very young and active sons. | All articles by Caryn Talty.

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