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Caribbean Red Beans and Rice with Roasted Sweet Potatoes
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| | | | Caribbean Red Beans and Rice with Roasted Sweet Potatoes Recipe | | |
| Yield: Serves 18
*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.
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Tasting Serving (4)
24 Servings
Resized (xx) Servings
| Ingredients |
Quantities |
Instructions |
| Medium sweet potatoes, skin on |
6 each |
Roast sweet potatoes in a preheated 350 degree oven for 1 hour, or until tender, reserve. Heat olive oil over medium heat and sauté onions, peppers and celery for 5 minutes add garlic and sauté 1 minute longer. Mix red beans and rice with sautéed onions, garlic, peppers and celery. Heat coconut milk, water and seasoning to just boiling. Add to rice and vegetable mixture. Mix well and cover pan tightly. Put rice in 400 degree oven for 40 minutes. Remove from oven. Melt butter and mix with honey, lime juice and ginger. Peel sweet potatoes. Slice into each potato into 6 ¾ inch slices. Top each serving of Caribbean Rice and Beans with 2 potato slices. Glaze with spiced lime honey butter. Sprinkle with chopped cilantro. |
| Olive oil |
1/4 cup |
| Red onion, finely chopped |
1 cup |
| Red, yellow and green peppers, diced, mixed |
2 cups |
| Celery, finely diced |
1/2 cup |
| Minced garlic, fresh |
1/4 cup |
| Thai Kitchen® Coconut Milk |
6 cups |
| Water |
6 cups |
| Caribbean Jerk Seasoning |
2 tbsp |
| Red Beans and Rice Mix - Reduced Sodium |
1 |
| Unsalted butter |
1/4 cup |
| Honey |
2 tbsp |
| Lime juice, fresh |
2 tbsp |
| Roasted Ginger, Ground |
1/2 tsp |
| Cilantro, finely chopped |
2 tbsp |
| Ingredients |
Quantities |
Instructions |
| Medium sweet potatoes, skin on |
|
Roast sweet potatoes in a preheated 350 degree oven for 1 hour, or until tender, reserve. Heat olive oil over medium heat and sauté onions, peppers and celery for 5 minutes add garlic and sauté 1 minute longer. Mix red beans and rice with sautéed onions, garlic, peppers and celery. Heat coconut milk, water and seasoning to just boiling. Add to rice and vegetable mixture. Mix well and cover pan tightly. Put rice in 400 degree oven for 40 minutes. Remove from oven. Melt butter and mix with honey, lime juice and ginger. Peel sweet potatoes. Slice into each potato into 6 ¾ inch slices. Top each serving of Caribbean Rice and Beans with 2 potato slices. Glaze with spiced lime honey butter. Sprinkle with chopped cilantro. |
| Olive oil |
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| Red onion, finely chopped |
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| Red, yellow and green peppers, diced, mixed |
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| Celery, finely diced |
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| Minced garlic, fresh |
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| Thai Kitchen® Coconut Milk |
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| Water |
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| Caribbean Jerk Seasoning |
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| Red Beans and Rice Mix - Reduced Sodium |
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| Unsalted butter |
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| Honey |
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| Lime juice, fresh |
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| Roasted Ginger, Ground |
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| Cilantro, finely chopped |
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| Ingredients |
Quantities |
Instructions |
| No Resize Selected |
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Chef's Tip: It would be equally delicious to fold diced sweet potatoes directly into the Red Beans and Rice before serving as a garnish. Glaze with a little of the Honey Lime Butter and sprinkle with chopped cilantro.
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