| Level: | Intermediate |
| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 cup vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1/2 Scotch bonnet pepper, seeded and diced (while handling, protect your hands and eyes, and avoid breathing fumes)
- 2 (16-ounce) cans black beans (or your choice of beans), rinsed clean
- 2 tablespoons rice wine vinegar
- 1 cup dry rice
- 2 cups chicken or vegetable stock
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon chopped chives
- Hot sauce, to taste (recommended: Tabasco)
- Salt and freshly ground black pepper
Instructions
- Heat the oil in a large skillet. Gently saute onions, garlic and hot peppers, then add beans and vinegar and cook for about 5 minutes. Add the rice to the beans, then stir in stock, reduce heat, and simmer until rice is cooked, about 15 to 20 minutes. Stir in parsley, chives, hot sauce, salt, and pepper and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 381 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 11 g |
| Sugar | 3 g |
| Protein | 14 g |
| Cholesterol | 2 mg |
| Sodium | 714 mg |
Reviews
I’ve been making this recipe for years and it is always satisfying. An easy one pot meal.
I use cilantro rather than parsley. I garnish with salsa and sour cream. Yummmmm!
I use cilantro rather than parsley. I garnish with salsa and sour cream. Yummmmm!
Awesome
It was soopr
Delish! I eliminated the hot pepper and hot sauce since my kids don’t like spicy food. Added some cumin as recommended by another reviewer. Increased chicken stock by about a cup since the rice wasn’t fully cooked when the first 2 cups cooked down. Very tasty. Will definitely make again.
Followed a reviewer’s recipe to this and turned out really yummy!
Followed the recipe to the “T” and is was bland. I added about 1 teaspoon chilli powder, 1/2 teaspoon of salt, 1/2 teaspoon cumin and the juice from half of a lime. Turned out really, really well.
This recipe makes fantastic rice and beans. I serve it with Jerk Chicken and Mango salsa and it is the perfect compliment.
I thought these recipes were suppose to be Bahamian. I don’t see anything here that is. For future reference when chefs of these types of shows go to another country claiming to be able to cook the dishes there go to a native to learn how. I don’t mind the twist but I was really expecting a Bahamian dishes. And for those who think I may not know what I’m talking about I live in the Bahamas.
We cooked this at the firehouse to go with another dish from foodnetwork. This was excellent, and it is highly recommended. We did not have the rice vinegar here, so we substituted with white vinegar. It was actually quite easy to make.
My family and I found this very bland and boring; would not make again.