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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan, heat the 2 tablespoons oil over medium-high heat. Add the onion, bell pepper and celery; saute until the vegetables are softened, 6 to 8 minutes. Stir in the garlic and cook until softened, about 1 minute. Add the allspice, cloves, cayenne, the remaining 3/4 teaspoon salt and the black pepper. Cook for 1 minute. Stir in the vegetable stock, beans, tomato, thyme and hot-pepper sauce. Simmer for 10 minutes. | 2. While the beans are cooking, cook the brown rice according to package directions. | 3. Divide the rice among 6 individual bowls. Top each serving with beans and sprinkle with the cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown rice	1 1/2	cups		1018.425	211.5938	20.9235	8.88
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
yellow onion	1		chopped	114.84	6.8382	0.8265	9.396
green bell pepper	1/2		seeded chopped	-	-	-	-
celery	1	cup	chopped	16.16	2.9997	0.6969	0.1717
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
allspice	1/2	teaspoon	ground	2.4985	0.6851	0.0579	0.0826
clove	1/2	teaspoon	ground	2.877	0.6881	0.0627	0.1365
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
vegetable stock	1	cup		11.05	2.0553	0.5304	0.1547
kidney bean	3	cans	drained	240.0	33.931	34.7586	4.1379
tomato	1		cored diced	62.068999999999996	13.7631	3.2384	0.5397
thyme	2	tablespoons	chopped	4.848	1.1736	0.2669	0.0806
pepper sauce	1	teaspoon		-	-	-	-
cilantro	3	tablespoons	chopped	0.69	0.1101	0.0639	0.0156

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.