Caribbean Black Beans with Mango Salsa Over Brown Rice
Transport your taste buds to the tropics with this vibrant, flavor-packed recipe for Caribbean Black Beans with Mango Salsa Over Brown Rice. Perfectly seasoned black beans are simmered in creamy coconut milk, infused with the warmth of cumin, thyme, and paprika, and paired with hearty, nutty brown rice. A refreshing mango salsa, bursting with sweet and tangy notes from ripe mangoes, juicy tomatoes, and zesty lime, adds a bright, tropical flair. This wholesome dish is not only a feast for the senses but also packed with plant-based protein and fiber, making it both nutritious and satisfying. Ready in under an hour, it’s an ideal option for a healthy weeknight dinner or a meal that impresses guests with its Caribbean-inspired charm.
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water or vegetable broth
- 2 cups Black beans (cooked or canned, drained and rinsed)
- 0.5 cup Coconut milk (unsweetened)
- 1 medium Onion (finely chopped)
- 3 Garlic cloves (minced)
- 1 medium Bell pepper (diced)
- 1 teaspoon Ground cumin
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 1 Lime (juiced)
- 1 large Mango (peeled, pitted, and diced)
- 1 medium Tomato (diced)
- 0.25 cup Red onion (finely chopped)
- 0.25 cup Cilantro (chopped)
- 1 small Jalapeño (finely diced, optional)
- 1 tablespoon Olive oil
Instructions
Start by cooking the brown rice. In a medium-sized pot, combine 1 cup of brown rice with 2 cups of water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 30-35 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and set aside.
While the rice cooks, prepare the black beans. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic and diced bell pepper to the saucepan, and cook for an additional 2 minutes, stirring frequently.
Stir in the cumin, thyme, paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the black beans and coconut milk to the saucepan. Stir to combine and lower the heat to a gentle simmer. Cook for 10-12 minutes, stirring occasionally, until the beans are heated through and the flavors are well combined.
While the beans simmer, make the mango salsa. In a bowl, combine the diced mango, tomato, red onion, cilantro, lime juice, and jalapeño (if using). Mix well and set aside.
To serve, divide the cooked brown rice between four plates or bowls. Top each serving with a generous portion of the black beans and a scoop of mango salsa.
Optional: Garnish with extra cilantro or a wedge of lime for added flavor. Serve immediately and enjoy your Caribbean-inspired meal!
Nutrition Facts
Calories |
1451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5196 mg | 226% | |
| Total Carbohydrate | 224.0 g | 81% | |
| Dietary Fiber | 50.2 g | 179% | |
| Total Sugars | 70.6 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 397 mg | 31% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 3387 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
