Caribbean Rice Salad Recipes

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CARIBBEAN RICE AND BEANS



Caribbean Rice and Beans image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 cup vegetable oil
1 large onion, chopped
2 cloves garlic, chopped
1/2 Scotch bonnet pepper, seeded and diced (while handling, protect your hands and eyes, and avoid breathing fumes)
2 (16-ounce) cans black beans (or your choice of beans), rinsed clean
2 tablespoons rice wine vinegar
1 cup dry rice
2 cups chicken or vegetable stock
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped chives
Hot sauce, to taste (recommended: Tabasco)
Salt and freshly ground black pepper

Steps:

  • Heat the oil in a large skillet. Gently saute onions, garlic and hot peppers, then add beans and vinegar and cook for about 5 minutes. Add the rice to the beans, then stir in stock, reduce heat, and simmer until rice is cooked, about 15 to 20 minutes. Stir in parsley, chives, hot sauce, salt, and pepper and serve.

CARIBBEAN RICE AND BLACK BEAN SALAD



Caribbean Rice and Black Bean Salad image

If you like some spice then add in some cayenne pepper. You can make this hours in advance and chill, and the complete recipe can be doubled to 5 cups cooked rice. Prep time does not include cooking the rice.

Provided by Kittencalrecipezazz

Categories     Rice

Time 10m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup olive oil
1/4 cup cider vinegar
1 tablespoon Dijon mustard
1 teaspoon cumin
1 teaspoon minced garlic (no more than 1 teaspoon or less of fresh garlic, as it will be too overpowering!)
1 teaspoon sugar (optional)
salt and black pepper (to taste)
cayenne pepper (optional)
2 1/2 cups cooked long-grain rice (room temperature or cold, about 1 cup uncooked)
1 (15 ounce) can black beans, rinsed and well drained
1 (10 ounce) can canned corn niblets, well drained
1 small yellow bell pepper, seeded and chopped
1 small red bell pepper, seeded and chopped
3 green onions, chopped (can use more or less)

Steps:

  • In a small bowl whisk together oil, vinegar, Dijon, cumin and garlic until well blended; season with salt and pepper to taste, add in some sugar if you find that the dressing is too strong.
  • In a medium bowl combine the cooled or cold cooked rice, black beans, corn niblets, bell peppers and green onions.
  • Add in enough dressing to moisten; toss to combine (you don't have to use the full amount of dressing).
  • Season once again with salt and pepper (or cayenne pepper).
  • Can be made hours ahead, cover and chill.

Nutrition Facts : Calories 553.9, Fat 28.8, SaturatedFat 4.1, Sodium 278.8, Carbohydrate 64.3, Fiber 9.7, Sugar 2.9, Protein 12.4

CARIBBEAN RICE SALAD



Caribbean Rice Salad image

Entered for safe-keeping for ZWT5. From Chef Michele Stalnaker, a consultant for Pasquale's Restaurant and The Char in Beckley, WV, recipe on http://www.register-herald.com/features/local_story_323202448.html. Preparation time includes 24 hours of refrigeration before serving.

Provided by KateL

Categories     Rice

Time P1D

Yield 32 ounces, 8 serving(s)

Number Of Ingredients 12

2 teaspoons curry powder
1/4 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons water
2/3 cup plain yogurt
3 tablespoons raisins
1 tablespoon onion, minced
1/4 cup cider vinegar
2 cups cooked rice
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced

Steps:

  • In a medium mixing bowl, combine the curry, turmeric, salt and pepper. Mix well.
  • Add the water, yogurt, raisins, and onion. Stir until well blended.
  • Mix in the cider vinegar, rice, and diced peppers.
  • Stir until combined, cover and refrigerate for 24 hours.
  • Makes eight 4-ounce servings.

Nutrition Facts : Calories 92.9, Fat 0.9, SaturatedFat 0.5, Cholesterol 2.7, Sodium 156.6, Carbohydrate 18.8, Fiber 0.8, Sugar 3.9, Protein 2.2

CARIBBEAN RICE SALAD



CARIBBEAN RICE SALAD image

Number Of Ingredients 9

1/2 c olive oil
1/4 c cider vinegar
1 T dijon
1 t cumin
1 t minced garlic
2 1/2 c cooked rice, cooled (1 c raw)
1 15 oz can blk beans, rinsed and drained
1/3 c each chopped green, red, yellow and orange peppers
3/4 c chopped green onions

Steps:

  • Whisk oil, vinegar, mustard, cumin and garlic in a bowl till well blended. Salt and pepper to taste. Combine rice and vegetables in large bowl and toss with dressing. Finish with a little sea salt. Cover and refrigerate for at least 4 hours.

CARIBBEAN COCONUT RICE



Caribbean Coconut Rice image

This fragrant coconut rice pilaf goes especially well with Indian, Asian, and Caribbean entrées. It's so good and so simple, though, you'll probably find yourself making it often to accompany weeknight meals.

Provided by JenniH76

Time 40m

Yield 4

Number Of Ingredients 12

2 teaspoons unsalted butter
2 teaspoons minced fresh ginger
1 clove garlic, minced
1 (3 inch) cinnamon stick
1 cup uncooked jasmine rice
¾ cup water
¾ cup light coconut milk
1 teaspoon white sugar
½ teaspoon kosher salt
¼ teaspoon grated lime zest
⅛ teaspoon ground white pepper
¼ cup shredded unsweetened coconut, toasted

Steps:

  • Melt butter in saucepan over medium heat. Add ginger, garlic, and cinnamon stick, and sauté until fragrant, about 1 minute. Stir in rice, and sauté until rice grains are opaque, about 2 minutes. Add water, coconut milk, sugar, salt, lime zest, and white pepper and bring to a simmer. Stir once, cover, reduce heat to low, and simmer for 15 minutes.
  • Fluff rice with a fork, cover, and let rest for 5 minutes. Garnish with toasted coconut, if using.

Nutrition Facts : Calories 277.1 calories, Carbohydrate 42.9 g, Cholesterol 5.1 mg, Fat 9.7 g, Fiber 2.1 g, Protein 4.1 g, SaturatedFat 7 g, Sodium 248.9 mg, Sugar 1.5 g

CARIBBEAN-STYLE BLACK BEAN AND RICE SALAD



Caribbean-Style Black Bean and Rice Salad image

Categories     Salad     Bean     Onion     Pepper     Rice     Low/No Sugar     Summer     Bon Appétit

Yield Makes 6 Servings

Number Of Ingredients 11

1/2 cup olive oil
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon minced garlic
2 1/2 cups cooked long-grain white rice (about 1 cup raw), cooled
1 15-ounce can black beans, rinsed, drained
3/4 cup chopped red bell pepper
3/4 cup chopped yellow bell pepper
3/4 cup chopped green onions
Lettuce leaves (optional)

Steps:

  • Whisk oil, vinegar, mustard, cumin and garlic in medium bowl until well blended. Season dressing to taste with salt and pepper.
  • Combine rice, beans, peppers and onions in large bowl. Toss salad with enough dressing to moisten. Season with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)
  • Line large serving bowl with lettuce leaves, if desired. Spoon salad into bowl and serve.

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