Dick Clark's American Bandstand Caribe Rice Pilaf
Created by dienia b on December 8, 2014
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Recipe #16278
Ingredients
- 2 tablespoons butter
- 1/4 cup diced yellow onions
- 450 grams dry rice (2 cups dry white rice)
- 3 1/2 cups water
- 1 cube (4 grams) chicken bouillon
- 1/4 teaspoon white pepper
- 1/4 teaspoon celery salt
- 1/4 teaspoon cumin
- 1/4 teaspoon chopped fresh garlic
- 6 ounces cooked black beans (1 cup cooked canned)
- 1/4 cup diced green onions
- 1/4 pound shredded carrots
How to Make
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Step 1: Place butter in a rice pot; add diced yellow onions and cook until translucent.
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Step 2: Add rice and mix together, cook until rice is almost brown.
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Step 3: Add water, bouillon cube, white pepper, celery salt, chopped garlic, and cumin; bring to a boil. Cover with foil,
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Step 4: Lower heat and stir rice occasionally until rice is tender. Remove from heat, fluff rice with a fork to release all steam to stop cooking.
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Step 5: Mix in shredded carrots, diced green onions and washed and drained black beans.
Nutritional Facts
- Serving Size: 1 (426.6 g)
- Calories 411.4
- Total Fat - 11 g
- Saturated Fat - 4.7 g
- Cholesterol - 17.7 mg
- Sodium - 740 mg
- Total Carbohydrate - 64.9 g
- Dietary Fiber - 9.3 g
- Sugars - 3.3 g
- Protein - 14.7 g
- Calcium - 118.2 mg
- Iron - 3.7 mg
- Vitamin C - 3.1 mg
- Thiamin - 0.7 mg