Caribbean Beans and Rice
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 green pepper, chopped
- 1 stalk celery, chopped
- 1 14.5-oz.can low-sodium tomatoes
- 1 15.5-oz can red kidney beans or black beans
- 2 green plantains, cut in ¼-inch slices, peeled
- 1 clove garlic, mashed
- 1 teaspoon oregano (dried or fresh)
- 3 tablespoons parsley, chopped
- 1½ cups instant brown rice (uncooked)
Instructions
- In a large pan, heat oil. Add onion, green pepper and celery and cook over medium heat, stirring occasionally, until tender. Add tomatoes and their juice, beans and their liquid, garlic, oregano and parsley. Bring to a boil, then turn down and simmer for 30-35 minutes, until plantain is cooked. Stir in rice and cover pot. Reduce heat and simmer for about 5 minutes. Turn off heat and let stand for five minutes before serving.
