Carribean-Style Black Beans and Rice Recipe

Black Beans & Rice with Pork Chops

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 Carribean-style black beans and rice recipe goes great with any Latin-American main course, especially my Sweet and Spicy Carribean-style 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.

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!

NOTE:  Try it with the Sweet and Spicy Carribean-style Pork Chops.