Caribbean Rice

1 medium sweet potato or 1 (15 ounce) can sweet
    potatoes, drained and diced
1/4 cup water
4 cups cooked rice
1 (15-ounce) can black beans, rinsed and drained
1/2 cup green onions (scallions)
1/2 cup chopped red bell pepper
1 cup chopped fresh Del Monte pineapple
1/4 cup pineapple juice
2 tablespoon vinegar
2 tablespoons olive oil
1/2 teaspoon ground ginger
Dash cayenne pepper
Salt and pepper to taste
2 tablespoons chopped peanuts, optional

Place sweet potatoes* and water in microwave-safe dish, covered, and microwave for about 3 to 4 minutes until done. Drain and dice.

In a large bowl, combine cooked rice, sweet potatoes, green onions, red bell pepper, and pineapple.

In a small bowl, whisk together pineapple juice, vinegar, olive oil, ginger, cayenne, salt and pepper. Carefully toss with rice mixture; sprinkle with peanuts, if desired. Refrigerate until serving.

Makes 10 servings.

* Canned sweet potatoes are precooked.

Nutrition: Per serving: CALORIES 237 (12% from fat); FAT 3g; PROTEIN 6g; CARB 46g; CHOL 0mg; SODIUM 145mg

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

Recipe and photograph courtesy of Louisiana Sweet Potato Commission.