Tropical Black Beans and Rice
- Total Time
- 0:37
- Prep
- 0:25
- Cook
- 0:12
- Serves
- 4
- Difficulty
- Easy
These beans and rice are a flavorful, refreshing way to go vegetarian. If you're not a mango lover, substitute papaya in its place.
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olive oil2 tsp
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uncooked red onion(s)½ cup(s), sliced, chopped
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unsweetened orange juice½ cup(s)
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fresh lime juice⅓ cup(s)
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cilantro2 Tbsp, fresh, chopped
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cayenne pepper½ tsp
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sweet red pepper(s)½ medium, chopped (about 1/2 cup)
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green pepper(s)½ medium, chopped (about 1/2 cup)
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mango(es)1 small, diced
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garlic clove(s)2 clove(s), medium, minced
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canned black beans15 oz, rinsed and drained
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long grain cooked brown rice3 cup(s), kept hot
- Coat a large nonstick skillet with cooking spray. Add oil and heat over medium heat until sizzling.
- Add all ingredients except beans and rice. Cook, stirring occasionally, until peppers are crisp-tender, about 5 minutes.
- Stir in beans. Cook until heated through, about 5 minutes. Serve over rice. Yields about 3/4 cup rice and 1 cup bean mixture per serving.