VEGAN--Red Rice, Miami Beans & Roasted Pineapple Salsa

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* Exported from MasterCook *

 

Red Rice, Miami Beans & Roasted Pineapple Salsa

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Taste For Living

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

ROASTED PINEAPPLE SALSA:

olive oil cooking spray

2 cups diced fresh pineapple -- (11 oz)

1 tablespoon light brown sugar

1 teaspoon minced jalapeño or serrano chile

1 tablespoon fresh lime juice

1/4 cup minced fresh cilantro

RED RICE:

1 14 oz can stewed tomatoes -- undrained

1 1/2 cups vegetable stock -- (12 fl oz)

1 cup raw white basmati rice -- rinsed

1/4 teaspoon ground red pepper

MIAMI BEANS:

no-stick cooking spray

1 red bell pepper -- cut into matchsticks

2 cloves garlic -- minced

1 teaspoon sweet paprika

1/2 teaspoon ground cumin

1/8 teaspoon ground allspice

2 15 oz cans black beans -- rinsed & drained

1 1/2 tablespoons balsamic vinegar

1 teaspoon hot sauce -- or more to taste

 

TO MAKE ROASTED PINEAPPLE SALSA:

 

1.Preheat the oven to 500º F (260ºC). Line a baking sheet with sides with

parchment paper or aluminum foil.

2.Spread pineapple on the prepared baking sheet and spray with cooking

spray.

Roast for 15 minutes or until lightly browned, stirring once. Transfer

to a bowl

and stir in brown sugar and minced chiles. Cool and stir in lime juice

and

cilantro.

 

TO MAKE RED RICE:

 

1.n a large saucepan, combine tomatoes and broth. Bring to a boil and stir

in rice

and ground red pepper. Reduce the heat to low, cover the pan and simmer

until

the rice is tender, about 15 minutes.

 

TO MAKE MIAMI BEANS:

 

1.Spray a large, heavy skillet with cooking spray and place over medium

heat.

Add peppers and cook, stirring, until soft, about 5 minutes. Add garlic

and cook

for 30 seconds. Stir in paprika, cumin and allspice and cook for 1

minute. Stir in

beans, vinegar, and hot sauce.

2.Reduce the heat to low and cook for 3 minutes or until hot, stirring

gently.

 

TO SERVE:

 

1.Spoon Red Rice into shallow bowls. Spoon Miami Beans over rice. Top with

Roasted Pineapple Salsa.

 

Source:

" http://www.tasteforliving.com "

 

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Per serving: 557 Calories (kcal); 3g Total Fat; (4% calories from fat); 33g

Protein; 103g Carbohydrate; 1mg Cholesterol; 453mg Sodium

Food Exchanges: 6 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

NOTES : Photo available at:

http://albums.photopoint.com/j/AlbumIndex?u=23168 & a=685914

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0