Tropical Black Beans and Rice
Take your taste buds on a tropical adventure with this vibrant and hearty Tropical Black Beans and Rice recipe! Combining creamy coconut milk, zesty lime juice, and the natural sweetness of pineapple chunks, this dish strikes the perfect balance between savory and fresh flavors. Packed with protein-rich black beans, fluffy white or brown rice, and a medley of colorful vegetables like bell peppers and onions, it’s a wholesome and satisfying one-pan meal. Optional caramelized plantains add a touch of indulgence, making it ideal for lunch, dinner, or meal prep. Ready in just 45 minutes, this recipe is perfect for fans of Caribbean-inspired cuisine or anyone looking to elevate their weeknight dinners with an easy, flavor-packed dish.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 2 cups black beans, drained and rinsed
- 3 cups cooked white or brown rice
- 1 cup pineapple chunks (fresh or canned), diced and drained if canned
- 1 cup coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 medium plantains (optional, for garnish)
- 0.25 cup olive oil (for frying plantains, optional)
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced red bell pepper and cook for 3-4 minutes until softened.
Stir in the black beans, cooked rice, and pineapple chunks. Mix thoroughly.
Pour in the coconut milk and add the ground cumin, ground coriander, salt, and black pepper. Stir to combine.
Reduce the heat to low and let the mixture simmer for 10 minutes. Stir occasionally to prevent sticking.
Add the fresh lime juice and chopped cilantro. Mix well and remove from heat.
If using plantains, peel and slice them into 1/2-inch thick rounds. Heat 0.25 cup olive oil in another skillet over medium heat.
Fry the plantain slices for 2-3 minutes per side, or until golden and caramelized. Remove and place them on a paper towel-lined plate to drain excess oil.
Serve the black beans and rice warm, topped with fried plantains (if using) and additional cilantro as garnish.
Nutrition Facts
Calories |
2319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2457 mg | 107% | |
| Total Carbohydrate | 461.7 g | 168% | |
| Dietary Fiber | 52.9 g | 189% | |
| Total Sugars | 112.8 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 428 mg | 33% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 4625 mg | 98% | |
*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.
