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Rice and Beans

Rice and Beans, sounds simple but this is a delicious one pot meal inspired by Caribbean food. I gave this Caribbean classic Rice and Peas a new twist with or Mexican Ancho Chile sauce for Enchiladas and some spinach. I make these when I have some rice left over from day before, great to give new life to day old rice.

Serves 4


  1. 3 cups cooked long grain or basmati rice (day old is better)
  2. 1 1/2 cups cooked kidney beans
  3. 2 cups finely chopped spinach
  4. 1 jar Good Food For Good Ancho Chile sauce for Enchiladas
  5. 1 Tsp. salt
  6. 1 Tbsp. oil
  7. 1 Tbsp. Fresh Lime Juice (Optional)
  8. 2 Tbsp. Chopped Cilantro or mint to garnish


  1. Heat oil in a pan and sauté spinach for 30 seconds.
  2. Add Beans, Rice and Salt and sauce for another 2 minutes.
  3. Add the sauce and coat all the rice and Beans with the sauce.
  4. Cook for 5 minutes till rice and Beans are warm enough.
  5. Garnish with lime juice and cilantro.