For a delightful presentation, serve this colorful rice and bean side dish in a pineapple boat.
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, drained and rinsed
1/2 cup green onions
1/2 cup chopped red bell pepper
1 cup chopped fresh 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)
- 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.)
- In a large bowl, combine cooked rice, sweet potatoes, green onions, red bell pepper, and pineapple.
- 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 ready to serve.
Makes 8 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 Louisiana Sweet Potato Commission.