Tropical Black Beans and Yellow Rice

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Tropical Black Beans and Yellow Rice
1 (5- oz.) package Mahatma® Saffron Yellow Rice Mix
2 tbsp. olive oil
1 cup onions chopped
2 cloves garlic minced
1 (16- oz.) can black beans, rinsed and drained
1/2 cup petite pols (tiny green peas), canned or frozen
1 large but firm ripe mango peeled, seeded and diced
1/2 cup tomatoes seeded, chopped
1/2 cup red onion chopped
1 green or red fresh jalapeño chile pepper, thinly sliced and seeded
Cilantro leaves
Prepare rice according to package directions. While
rice is cooking, heat olive oil in a large skillet over
medium high heat. Sauté onion and garlic until crisp
tender, about 3 to 4 minutes. Stir in black beans and
peas, cook until heated through. Add mango and toss
to combine. Remove from heat and let stand 5
minutes. Fluff rice with fork to separate and spoon onto
4 individual serving plates or large serving platter.
Make a well in the center; spoon black bean mixture in
well. Sprinkle with chopped tomatoes, onion and sliced
jalapeño. Garnish with cilantro leaves.

Serves 8.
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