Tropical Black Beans and Rice
In honor of the Instagram giveaway I just completed with Gilbert’s Craft Sausages, I am sharing a recipe that utilizes them. I love the spicy and sweet flavors of this dish which are completely different than what you’ll find at the holiday parties this month. You can speed up the meal by creating the poblano mango in advance or by forgoing the sauce, which I don’t suggest, but it would still be delicious with just chopped mango.
Tropical Beans & Rice
Serves 2
1 small poblano pepper
1/2 shallot, minced
1/2 tsp olive oil
1/3 cup jasmine rice (+ 1.5x water/broth to cook)
1/2 cup broccoli rice
1 can Black Beans, drained and rinsed
1/2 tsp cumin
1/2 tsp minced garlic
1/2 tsp sriracha
1 tsp olive oil
1 medium Mango
2 links Gilbert’s Aloha Chicken Sausage (or other tropical sausage)
14 cherry tomatoes, sliced
Cilantro
Roast the poblano pepper in the oven until skin blisters, allow to cool and peel skin off
Cook minced shallot in a sauce pan over medium heat with 1/2 tsp olive oil until soft (~5minutes)
Add Jasmin rice to the sauce pan and stir. Add broth, bring rice to a boil, reduce to a slow simmer and cook 15 minutes
Once the rice is done, mix in riced broccoli while the rice is still hot.
In a medium skillet, mix the black beans with the cumin, garlic, sriracha and 1 tsp olive oil and warm
Slice chicken sausage and mix in with the black beans
Slice the mango into chucks and blend with the peeled poblano pepper for a sweet and spicy sauce
Divide rice, bean mixture, and cherry tomatoes between two plates/bowls. Top with the mango sauce and fresh cilantro
