Caribbean Vegetarian Rice and Peas Bowl with Mango Salsa – A Taste of the Islands!

Allergens

None

Ingredients

• 1 cup long
• grain rice
• 2 cups water
• 1 can black beans (15 oz)
• 1 can coconut milk (13.5 oz)
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground allspice
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 ripe mango, diced
• 1 small red onion, finely chopped
• 1 jalapeño pepper, seeds removed and finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime

Instructions

1. Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water has been absorbed. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork and set aside.
2. In another medium saucepan, heat the olive oil over medium heat. Add the onion, bell pepper, and garlic, and sauté until softened, about 3 4 minutes. Stir in the cumin, allspice, salt, and pepper, and cook for an additional minute to release the spices' aroma.
3. Add the black beans and coconut milk to the saucepan with the vegetables, stirring well to combine. Bring the mixture to a simmer, then reduce heat to low and let it cook for about 10 minutes, or until thickened slightly.
4. In a small bowl, combine the diced mango, red onion, jalapeño, cilantro, and lime juice. Gently toss to mix well.
5. To serve, divide the rice among four bowls, then top with the black beans and coconut milk mixture. Spoon the mango salsa over the rice and beans. Enjoy your tropical vegetarian feast!

Chef’s Insight

For an extra touch of flavor and presentation, garnish with additional cilantro or a sprinkle of crushed red pepper flakes.

Notes

Feel free to adjust the spice level by adding more or fewer jalapeño peppers in the salsa.