Caribbean Vegetarian Rice and Peas Bowl with Mango Salsa and Cilantro Lime Dressing

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups long
• grain white rice 4 cups vegetable broth 1 can (15 oz) black beans, drained and rinsed 1 can (15 oz) corn kernels, drained 1 red bell pepper, diced 1 yellow bell pepper, diced 1 medium onion, chopped 2 cloves garlic, minced 1 tbsp ground cumin 1 tsp ground allspice Salt and black pepper, to taste 2 ripe mangoes, diced 1/4 cup red onion, finely chopped 1/4 cup fresh cilantro, chopped 1 lime, zested and juiced 2 tbsp olive oil

Instructions

1. In a large saucepan, combine rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18 20 minutes or until rice is cooked and liquid is absorbed. Set aside.
2. In another saucepan, heat olive oil over medium heat. Add onion, bell peppers, and garlic. Cook until softened, about 5 minutes.
3. Stir in cumin, allspice, salt, and pepper. Cook for an additional 1 2 minutes.
4. Add black beans and corn to the saucepan, cook for another 3 4 minutes.
5. Combine cooked rice with vegetable mixture and gently fold to combine.
6. In a separate bowl, prepare the mango salsa by combining diced mangoes, red onion, cilantro, lime zest, and juice.
7. To serve, divide the rice and vegetables among six bowls, top each with a generous spoonful of mango salsa and a drizzle of cilantro lime dressing.

Chef’s Insight

The combination of flavors and textures in this dish is what makes it truly unique and delightful Feel free to add hot sauce or extra spices to adjust the heat level according to your taste preference

Notes

Feel free to customize the recipe by adding other vegetables or protein sources like grilled chicken or tofu