Friday, August 21, 2009

Pineapple Black Bean Rice *

This dish is very easy and relatively quick to make; it also requires only 7 ingredients so it won't add half a page to your grocery list. Using a fresh pineapple that you cut up right before using makes all the difference in this dish; try to avoid canned and pre-cut pineapples for the best results. With pineapple and cinnamon adding much of the flavor, it's almost like having dessert for dinner!

¾ cup of white rice
14 to 16 oz pineapple, chopped with juice conserved in separate container
1 cup of red bell pepper, chopped
2 tbsp vegan margarine
1 can of black beans, rinsed and drained
1 tsp Cinnamon

Pour the pineapple juice into a measuring cup and use water to fill it to ¾ cup. Cook the rice according to box directions using the juice/water mixture. Melt the margarine in a large frying pan and cook the pepper over medium heat until it gets slightly soft. Add the black beans and the chopped pineapple and cinnamon to taste, cooking until all ingredients are hot. Add the rice and cook for 2-3 more minutes, add more cinnamon if desired, and serve. Alternately, you can serve the pineapple mixture atop a layer of rice instead of stirring it in.

* For a sweeter rice, use canned pineapple juice for the whole ¾ cup of liquid

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