Papaya Black Beans and Rice

The sweetness of papaya balances the spice of cayenne pepper in this Caribbean-inspired favorite. Wrap any leftovers in a wholewheat tortilla for a quick next-day lunch.

Info
Cook Time: 30 minutes

Serves: 6

Ingredients

 * 2 tsp olive oil


 * 1 cup chopped red onion


 * ½cup orange juice


 * ¼cup lemon juice


 * 2 Tbsp fresh chopped cilantro


 * ½ tsp cayenne pepper


 * 1 cup finely chopped red bell pepper


 * 1 cup finely chopped green bell pepper


 * 1 medium papaya, peeled, seeded, and diced


 * 2 garlic cloves, minced


 * 2 15-oz can black beans, rinsed and drained


 * 6 cups brown rice, cooked

Directions
1.Heat oil in large skillet over medium heat. Add all ingredients except beans and rice.

2.Cook for 5 minutes, stirring occasionally until bell peppers are crisp-tender.

3.Stir in beans. Cook about 5 minutes or until heated through.

4.Serve over rice.

Tips

 * One large pepper equals one cup chopped. One medium onion equals one cup chopped.

Variations

 * Reduce the number of ingredients needed. Use 2 cups of red peppers or 2 cups of green peppers instead of 1 cup of each. Use either lemon juice or orange juice instead of both. Lemon juice adds tartness while orange juice adds sweetness.

Source

 * Fruits and Veggies Matter, Adult Recipe Cards by the US Centers for Disease Control and Prevention—original source of recipe, public domain government resource