.
Ingredients:
1
cup dried black beans
Rice:
1
tablespoon olive oil
1-1/4
cups chopped onion
1
cup chopped celery
1-1/2
tablespoons minced seeded jalapeno pepper
3/4
teaspoon salt
4
garlic cloves, chopped
2
bay leaves
1-1/2
cups uncooked basmati rice
3-1/2
cups water
Remaining
ingredients:
1/2
cup chopped red bell pepper
1/2
cup chopped yellow bell pepper
3/4
teaspoon black pepper
1/2
teaspoon ground cumin
1/2
teaspoon ground coriander
2
cups diced pineapple
1/4
cup minced fresh cilantro
Instructions:
Sort
and wash beans, and place in a medium saucepan. Cover with water to 2 inches
above beans; bring to a boil, and cook for 2 minutes. Remove from heat;
cover and let stand 1 hour. Drain beans, and return to pan. Cover beans
with 2 inches of water. Bring beans to a boil over medium-high heat. Reduce
heat, and simmer for 1-1/2 hours or until tender. Drain beans, and set
aside.
To
prepare rice, heat oil in a large nonstick skillet over medium-high heat
until hot. Add onion, celery, jalapeno, salt, garlic, and bay leaves; saute
4 minutes. Add rice; cook 1 minute. Add 3-1/2 cups water; bring to a boil.
Cover, reduce heat, and simmer 20 minutes. Add beans; cover, and simmer
12 minutes, stirring occasionally. Discard bay leaves.
Stir
in the bell peppers, black pepper, cumin, and coriander, and cook 6 minutes.
Stir in pineapple and cilantro; cook 2 minutes.
Nutrition
Facts:
Amount
Per Serving: Calories 133
Fat
1.3 g, Cholesterol 0 mg,
Sodium
120 mg,
Courtesy
of:
www.cookinglight.com
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