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Fried Rice with Black Beans and Pineapple
Cold leftover rice crisps in a hot pan with peppers, pineapple and black beans for a sweet, savory Cuban-leaning fried rice. A squeeze of lime and a handful of cilantro finish it.
- YieldServes 3 as a main course
- Hands-on12 min
- Total15 min
- Difficulty
Ingredients
- 4 tspextra-virgin olive oil, divided
- 320 gcooked white rice, 2 cups, cold and dry
- 150 gred or green bell pepper, chopped
- 2 tbsponion, chopped
- 2 clovesgarlic, finely chopped
- 225 gpineapple chunks, one 8-ounce can drained, or 1 cup fresh cubes
- 130 gcanned black beans, ¾ cup, rinsed and drained
- ½ tspsalt, or to taste
- to tasteblack pepper, freshly ground
- to tastecayenne pepperoptional
- 2½ tbspfresh cilantro, finely chopped
- 1 tbsplime juice, from about ½ lime
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