Caribbean Rice and Beans

Rice and beans are a classic combination for a reason – it’s healthy, economical, and filling. Tonight’s dinner was an easy and tasty variation on the theme.

Caribbean Rice and Beans
Bon Appetit

1 15-ounce can black beans, rinsed, drained
1/2 large red onion, very thinly sliced
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 white onion, finely chopped
4 large garlic cloves, chopped
1 cup Arborio rice
3 1/2 cups canned unsalted chicken broth
1/2 cup dry white wine
2 large bay leaves
1/2 teaspoon turmeric
1/8 teaspoon (or more) cayenne pepper

Combine first 3 ingredients in medium bowl. Let stand 30 minutes, stirring occasionally. Season with salt and pepper.

Meanwhile, heat oil in heavy medium saucepan over high heat. Add onion and garlic and sauté until translucent, about 5 minutes. Add rice and stir 1 minute to coat with onion mixture. Add broth, wine, bay leaves, turmeric and cayenne pepper and blend well. Bring mixture to boil; stir well. Reduce heat to medium and simmer until rice is tender and mixture is creamy, stirring occasionally, about 25 minutes. Season to taste with salt, pepper and cayenne.

Spoon rice onto platter. Arrange beans and onion garnish alongside.

4 servings
I served it with roasted sweet potato wedges. For the kids I simply sprinkled them with some salt. For Chaim and myself I made this (they were really good!):

Spicy Sweet Potato Wedges
Cooking Light
6 medium sweet potatoes (about 2 1/4 pounds)
Cooking spray
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/8 teaspoon black pepper

Preheat oven to 500°.
Peel potatoes; cut each lengthwise into quarters. Place potatoes in a large bowl; coat with cooking spray. Combine sugar, salt, and peppers, and sprinkle over potatoes, tossing well to coat. Arrange potatoes, cut sides down, in a single layer on a baking sheet. Bake at 500° for 10 minutes; turn wedges over. Bake an additional 10 minutes or until tender and beginning to brown.

8 servings
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