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Caribbean Rice and Beans

Caribbean Rice and Beans

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By Gina Zammarchi Serves: 4-6

We love eating this dish as a side with grilled fish or chicken. It tastes like summer in a bowl! Thankfully we can eat it all year since frozen mango tastes just as good as fresh. If you have kiddos that need crossovers, this tastes great with a dollop of guac or a sliced avocado.


  • 1 cup diced red onion
  • 1 cup diced red bell pepper
  • 1 diced jalapeño, optional
  • 2-3 cloves minced garlic
  • ½ teaspoon cumin
  • 1 teaspoon mineral salt
  • 3 cups cooked short grain brown rice
  • 1 can black beans, drained and rinsed
  • 1 cup diced mango (fresh or frozen)
  • Juice of 1 lime
  • ¼-½ minced cilantro leaves



Heat one tablespoon of coconut oil over medium high heat. Add onion, red bell pepper, jalapeño (if using), garlic, salt and cumin. Sautee until soft and onions are translucent.


Turn heat to low, and fold in brown rice, black beans, and mango. Taste for seasoning. You may want more salt or cumin. When heated through, add lime juice and cilantro leaves. Enjoy!