This cool, colorful and versatile rice dish, featuring diced sweet potatoes, black beans, sweet red pepper, green onions and juicy pineapple, can be served either as a hearty side salad or side dish or a refreshing meatless entree. For a delightful presentation, serve in a "pineapple boat".

Caribbean Rice

1 medium sweet potato or 1 (15-ounce) can sweet potatoes*, drained and diced

1/4 cup water

4 cups cooked long grain rice**

1 (15-ounce) can black beans, rinsed and drained

1/2 cup green onions

1/2 cup chopped red bell pepper

1 cup chopped fresh Del Monte pineapple

1/4 cup pineapple juice

2 tablespoons vinegar

2 tablespoons olive oil

1/2 teaspoon ground ginger

Dash cayenne pepper

Salt and pepper to taste

2 tablespoons chopped peanuts, optional

1. Place raw sweet potato and water in microwave-safe dish, covered, and microwave for about 3 to 4 minutes until done. Drain and dice. (Or cook in a pan on the stovetop until tender.)
2. In a large bowl, combine cooked rice, sweet potatoes, green onions, red bell pepper, and pineapple.
3. In a small bowl, whisk together pineapple juice, vinegar, olive oil, ginger, cayenne, salt and pepper. Carefully toss with rice mixture; sprinkle with peanuts, if desired.
4. Refrigerate until ready to serve.

Makes 10 servings.

*Canned sweet potatoes are precooked.

**According to the USA Rice Federation, 1 cup uncooked long grain rice cooked in 2 cups liquid for 18 to 20 minutes will yield approximately 3 to 4 cups cooked rice.

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

Recipe and photograph provided courtesy of Lousiana Sweet Potato Commission.

Makes 6 servings.