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Carribbean Casserole

Recipe courtesy of USDA's

Serving Size
Serves 10 (about 1 cup each)


  • 1 medium onion, chopped
  • ½ green pepper, diced
  • 1 tablespoon canola oil
  • 1 can (14.5 ounces) stewed tomatoes
  • 1 teaspoon oregano leaves
  • ½ teaspoon garlic powder
  • 1½ cups instant brown rice, uncooked
  • 1 can (16 ounces) black beans, undrained (or beans of your choice)


  1. In a large pan, heat oil over medium heat.
  2. Add onion and green pepper in canola oil, in a large pan, and cook until tender. Do not brown.
  3. Add tomatoes, beans (include liquid from both), oregano, and garlic powder.
  4. Bring to a boil. Stir in rice and cover.
  5. Reduce heat to low and cook for 5 minutes. 
  6. Remove from heat and let stand for 5 minutes before serving. 

See other recipes in this series: