Caribbean Rice and Beans
6 ¼ inch thick slices of fresh or canned pineapple
Vegetable cooking spray
3 tablespoons brown sugar, divided
1 teaspoon lime juice
2 Tablespoons olive oil
3/4 cup chopped green pepper
2 cloves garlic, minced
1 (12 ounce) jar diced pimento, drained
2 (15 ounce) cans black beans, drained
1 teaspoon hot sauce
2 tablespoons white vinegar
3 cups cooked brown rice cooked without salt or fat
2 tablespoons peeled, grated ginger root
¼ cup minced fresh cilantro
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Pineapples
Coat both sides of pineapple slices with cooking spray. Rub 2 tablespoons of sugar evenly on both sides of pineapple slices. Place pineapple on rack of a broiler pan coated with cooking spray. Broil 5 ½ inches from heat (with oven door open door partially opened) 4 minutes. Turn pineapple; broil 2 additional minutes or until lightly browned.
Combine remaining 1 tablespoon brown sugar in lime juice. Brush sugar mixture over pineapple. Cut each slice into 3 pieces; set aside.
Coat a wok or large nonstick skillet with cooking spray. Add oil heat at medium high 375°C until hot. Add green pepper and garlic , stir fry until pepper is tender. Stir in beans and next four ingredients; cooking two minutes or until thoroughly heated stirring frequently. Add rice and cilantro stirring well. Spoon rice mixture evenly onto individual serving plates arrange pineapple pieces around rice mixture.
Cuisine Writer
