Caribbean Rice Salad Recipe
A flavorful rice & beans dish sprinkled with sweet potatoes.
Servings: 8
Calories: 317kcal
Ingredients
- 4 tablespoons canola oil
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 cup uncooked brown rice
- 2-3 cups water
- 2 ½ cups sweet potatoes peeled and diced
- 2 cloves garlic
- 1 teaspoon diced jalapenos canned
- ½ teaspoon freshly grated lime peel
- ¼ cup fresh lime juice
- ¾ cup orange juice
- 1 tablespoon grated fresh ginger root
- 1 teaspoon salt
- ⅛ teaspoon ground allspice
- ½ cup diced tomatoes
- ½ cup diced yellow, green or red bell peppers
- 2 scallions finely chopped
- 1 ½ cups cooked black beans 15-ounce can, drained and rinsed
- salt and pepper to taste
Garnish
- 1 avocado cut into small cubes
- Thinly sliced rounds of lime
Instructions
- Heat the oil in a pot big enough to boil your rice.
- Add the paprika and turmeric and heat for about 5 minutes.
- Sauté the rice in the oil for a few minutes.
- Add 2 cups of water, cover, and bring to a boil.
- Reduce the heat, cover, and gently simmer until the water is absorbed, about 40 minutes.
- If the rice is not done, add more water and continue to cook until rice is tender.
- Cook the sweet potatoes in boiling water for 5 to 10 minutes, until just tender.
- Drain and set aside.
- In a large serving bowl, whisk together the garlic, jalapenos, lime peel, lime juice, orange juice, ginger root, allspice and salt.
- Add the sweet potatoes, tomatoes, peppers, scallions and black beans.
- Toss well.
- Fluff the cooked rice and let cool for a few minutes.
- Stir the rice into the other veggie mixture.
- Add salt and pepper to taste.
- Serve garnished with avocado cubes and lime rounds.
Nutrition
Calories: 317kcal | Carbohydrates: 48g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Sodium: 324mg | Potassium: 694mg | Fiber: 7g | Sugar: 11g | Vitamin A: 6508IU | Vitamin C: 60mg | Calcium: 55mg | Iron: 2mg