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Nutrition Facts
Serving Size 1 (384g) Recipe makes 4 servings The following items or measurements are not included below: vegetable broth
Calories 354
Calories from Fat 49		(14%)
Amount Per Serving		%DV
	Total Fat 5.5g	8%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 2.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 28mg		1%
Potassium 1244mg		35%
Total Carbohydrate 64.8g		21%
	Dietary Fiber 11.3g	45%
	Sugars 7.5g
Protein 15.6g		31%
detailed view... how is this calculated?

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Recipe #157385 | 1½ hours | 15 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: Kumquat the Cat's friend
Feb 23, 2006

A wonderful and healthful combination of beans, rice and vegetables. It's also very pretty, vegetarian, Caribbean and low-fat. It has a meaty texture and MILD curry flavor. My boyfriend, who is not fond of curry dishes, loved this. If you don't want any peppers left over, you could just add a whole red or orange pepper for color. Flageolet beans are a bit on the expensive side, so buy cannellini if you'd like to save money. Adding tofu, a meat substitute or cooked meat would make this a more substantial one-dish meal.

SERVES 4 (change servings and units)

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1 green chili pepper or jalapeno, deseeded and chopped
2 teaspoons curry powder
2 cups vegetable broth
4 ounces brown rice
7 ounces tomatoes, canned chopped
2 zucchini, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
14 ounces cannellini beans or flageolet beans, canned, drained and rinsed
5 ounces sweet corn, canned (or equivalent frozen)
2 tablespoons cilantro, freshly chopped

Directions

1
Heat the oil in a saucepan and add onion, chili and curry powder and saute until soft.
2
Add rice, tomatoes and stock, mix well and bring to a boil. Reduce heat, cover and simmer for 25 minutes, stirring occasionally.
3
Add the zucchini and bell peppers to the pan but don't stir them in yet. Cover and cook for another 30 minutes, stirring 2 or 3 times.
4
Add the rinsed beans and corn. Mix well and cook gently for about 5-10 minutes.
5
Stir in the cilantro and serve immediately.

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Featured Reviews for This Recipe

From: WiGal

On Jun 6, 2009

Ya mon, this is good! DS in particular raved about this. Seasonings are right on-bring on the curry-perfect amount. The three of us each had seconds and I have leftovers, so this easily feeds 6. I used yellow summer squash as I love them! I cannot buy either suggested bean here so subbed in pinto beans. I also put in an extra cup of chicken broth as the liquid was disappearing. I served this with Tia's Caribbean Fish Packets for a wonderful Caribbean meal. This would be very good with cooked bacon. Thanks Kumquat the Cat's Friend for sharing! Made "while cruising" the Caribbean during ZWT5 for the Chow Hounds.

0 people found this review helpful

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From: KristinV

On May 31, 2009

I wish I could give this more than 5 stars because it allowed me to feed my hubby zucchini (unheard of!) AND he wanted seconds. Luckily this recipe made such a big helping there was plenty for him to have as much as he could! I added some heat to mine in the form of chilli sauce but hubby thought the heat and seasonings were perfect as is! Thanks for the fantastic recipe Kumquat, I will be using this one often! Made for the Caribbean leg of ZWT5

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From: Jo C

On Mar 19, 2006

Yum! This was not hard to make, and contained a good variety of flavours and textures. I didn't have any chillies, so I used a bit of Tabasco. I used 3 very ripe (home grown) tomatoes instead of canned ones and used cannelini beans as I can't get flageolets easily. I initially thought that 2 tsp of curry powder might be too much, but it was just right. I'll make this again.

3 people found this review helpful

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From: kolibri

On Mar 3, 2006

Delicious! Very easy and simple, and yet filling, tasty and good for you. Thanks for sharing Kumquat!

2 people found this review helpful

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