CARIBBEAN RICE
Makes 10 servings.
Ingredients
• 1 medium sweet potato or 1 (15 oz.) can* sweet potatoes, drained and diced • 1/4 cup water • 4 cups cooked rice • 1 (15-ounce) can black beans, rinsed and drained • 1/2 cup green onions (scallions) • 1/2 cup chopped red bell pepper • 1 cup chopped fresh Del Monte pineapple • 1/4 cup pineapple juice • 2 tbsp. vinegar • 2 tbsp. olive oil • 1/2 tsp. ground ginger • Dash cayenne pepper • Salt and pepper to taste • 2 tbsp. chopped peanuts, optional * Canned sweet potatoes are precooked.
Directions
Place sweet potatoes and water in microwave-safe dish, covered, and microwave for about 3 to 4 minutes until done. Drain and dice.
In a large bowl, combine cooked rice, sweet potatoes, green onions, red bell pepper, and pineapple.
In a small bowl, whisk together pineapple juice, vinegar, olive oil, ginger, cayenne, salt and pepper.
Carefully toss with rice mixture; sprinkle with peanuts, if desired.
Refrigerate until serving.
Per serving: CALORIES 237 (12% from fat); FAT 3g; PROTEIN 6g; CARB 46g; CHOL 0mg; SODIUM 145mg
* Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.
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