A great side dish for my Jerk Chicken recipe or any other South American meal.
- 1 tablespoon olive oil
- 1 16oz can black beans; for convenience / feel fr
- 4 cups of short grain rice feel free to use long grain but i prefer short grain
- 1/2 red onion diced fine
- 1/2 green pepper diced fine
- 1/2 red pepper diced fine
- 2 garlic cloves crushed into paste
- 2 tablespoons cinder vinegar
- 1/4 cup pimentos diced
- 1/2 teaspoon cayenne pepper optional if you can't take the heat
- salt pepper; to taste
- 1/4 cup mango diced fine (optional)
- Carbohydrate 5.859855 g
- Cholesterol 0 mg
- Fat 1.03761375036184 g
- Fiber 1.30532499197125 g
- Protein 0.73345375 g
- Saturated Fat 0.155800000049962 g
- Serving Size 1 1 Serving (68g)
- Sodium 3.81687500000724 mg
- Sugar 4.55453000802875 g
- Trans Fat 0.0857062500097987 g
- Calories 33 calories
Step-by-step
- Pre cook your rice as you normally would or per the instructions switching 1 cup of water for one cup of chicken stock or ham stock.
- In a skillet heat your oil over medium heat. Add the red onion, red and green peppers and sauté for a few minutes add the garlic and sauté for about 1 more minute.
- Reduce heat to low add the beans, rice, vinegar cayenne, pimentos, and mango cook for an additional 3 - 4 minutes.
Ingredient quantities outline the recipe components, but successful execution depends on physical preparation. Dice the red onion, red pepper, and green pepper to a uniform quarter-inch size so they soften evenly during the initial sauté. Crushing garlic cloves into a smooth paste rather than mincing them allows the aromatic oils to distribute rapidly through the hot oil without burning during the one-minute cooking window.
- Use a twelve-inch heavy-bottomed skillet to ensure the rice and beans spread into a shallow layer, preventing steaming and promoting slight caramelization at the edges over medium heat.
- Substitute chicken or ham stock for water at a one-to-one ratio when cooking the grain to infuse deeper savory notes before the components ever hit the pan.
- Refrigerate leftover portions in an airtight container for up to three days, adding one tablespoon of water per cup when reheating on the stovetop over medium-low heat to restore moisture.
- Freeze individual portions for up to two months, thawing them overnight in the refrigerator before warming through.
Proper equipment sizing prevents uneven heating during the final phase. Thoroughly draining canned beans eliminates excess liquid that could otherwise make the rice mushy.
