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Caribbean Rice

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

1/4 cup water

4 cups cooked rice

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

1/2 cup green onions (scallions)

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.
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. Refrigerate until serving.

Makes 10 servings.

* Canned sweet potatoes are precooked.

Per serving: CALORIES 237 (12% from fat); FAT 3g; PROTEIN 6g; CARB 46g; CHOL 0mg; SODIUM 145mg

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

Recipe and photograph provided courtesy of Lousiana Sweet Potato Commission.