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Recipes

Caribbean Rice and Beans

Made With:

Soups

CLASSIC CREAM OF MUSHROOM

Fresh mushrooms in a rich creamy base.

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Total Time

55 min.

Serving & Size

6.5 z/177.4 g

Accented with thyme and warm spices, this version of Caribbean rice and beans is prepared with light coconut milk and Condensed Cream of Mushroom Soup for a vibrant dish that everyone will enjoy.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Vegetable Oil 6 tbsp 90  mL
Carrots, diced 2 cups 500  mL
Celery, diced 2 cups 500  mL
Onions, diced 2 cups 500  mL
Red Bell Peppers, diced 2 cups 500  mL
Fresh Thyme, finely chopped 6 tbsp 90  mL
Chili Powder 2 tbsp 30  mL
Garlic, minced 2 tbsp 30  mL
Fresh Ginger Root, minced 2 tbsp 30  mL
Allspice, ground 2 tsp 10  mL
Cinnamon, ground 1/2 tsp 2  mL
Black Pepper 2 1/2 tsp 10  mL
1. To large saucepan set over medium heat, add oil. Add carrots, celery, onions, red peppers, thyme, chili powder, garlic, ginger, allspice and cinnamon; cook, stirring occasionally, for 8 to 10 minutes or until starting to soften. Season with black pepper.
Ingredients Weight Measure
Weight Measure
Campbell’s® Condensed Cream of Mushroom Soup 1 can 48 oz 1  can 1.36 L
Light Coconut Milk 2 cans 14 oz each 2  cans 400mL each
Water 5 cups 1  L
Low-Sodium Soy Sauce 6 tbsp 90  mL
2. Stir in condensed mushroom soup, coconut milk, 5 cups (1.25 L) water and soy sauce; bring to a boil. Stir until smooth.
Ingredients Weight Measure
Weight Measure
No-Salt-Added Black Beans, drained and rinsed 1 can 6.9 lbs
Basmati Rice 6 cups 1  L
Lime Juice 1/2 cup 125  mL
3. Stir in black beans, rice and lime juice; bring back to a boil. Stir well, then reduce heat to low. Cover and cook, stirring occasionally, for 20 to 25 minutes or until rice is tender and has absorbed most of the liquid and an internal temperature of 165?F (74?C) or higher is held for 15 seconds. Let stand, covered, for 5 minutes; fluff with a fork.

CCP: Hold hot at 140?F (60?C) or higher for serving.

CCP: Substitute black beans with kidney beans or black-eyed peas

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