Prep Time:
20 minutes
Cook Time:
30 minutes
Servings:
6
Total Cost:
$10.00
1 red onion (medium, diced)
2 bell peppers (diced)
1 jalapeno, deseeded, minced (optional)
2-3 cloves garlic (minced)
1 tablespoon canola oil
1 can diced tomatoes, low sodium (14.5 ounces)
1 can pineapple chunks, in 100% juice, drained (or 1 1⁄2
cups fresh
pineapple)
1⁄2 cup pineapple juice (saved from canned pineapple)
1 can beans, drained and rinsed (red, black, pinto, etc)
1⁄2 cup Water
1 tablespoon lime juice (fresh or bottled)
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon cumin
1⁄2 teaspoon cayenne or chili powder (optional)
1⁄2 teaspoon salt
1 1⁄2 cups instant brown rice
Optional:
Cilantro
Fresh lime juice
Shredded Cheese
Low-fat Greek Yogurt
Wash hands with soap and water.
Dice onion and bell pepper to similar sizes then mince the chili and garlic.
Heat the oil in a large pot over medium heat until hot.
Saute onions and bell pepper until tender, or about 2-3 minutes. Add the chili and garlic and cook for about 1 more minute.
Add the tomatoes (with canning liquid), beans, water, pineapple juice, and spices. Bring to a boil.
Once boiling, stir in rice and pineapple and cover.
Reduce heat to a simmer, cover with a lid, and cook for about 10 minutes, or until rice is tender.
Taste and adjust seasonings as needed.
Remove from heat and let stand, uncovered, for 5 minutes. Taste, adjust seasonings as needed, and serve with cilantro and lime juice.
Knife
Cutting board
Measuring spoons
Measuring cups
Large spoon
Large pot with lid
Pineapple
Legumes
Tomatoes
Add toppings
Taste tester
Help collect ingredients and tools before cooking
Help smash garlic with hands
Measure ingredients
Help chop vegetables with adult supervision
Stir vegetables while they are cooking
Add ingredients to pot and stir while cooking
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