Time on High: 2 hours Time on Low: 3 hours A vegetarian dish that can be used for either a side or a main, incorporating the flavors of the Caribbean cooking along with a traditional Italian risotto. Great with jerk chicken and a jicama salad.
3 Tablespoons olive oil
1 Small onion, minced
1 Large garlic clove, minced
1 Red bell pepper, seeded and chopped
1 Small can diced green mild chilis
1/2 Teaspoon gro, und ginger
1/2 Teaspoon ground cumin
1/2 Teaspoon allspice
1/2 Teaspoon oregano
1 1/2 Cups arborio rice
2 Cups vegetable stock or water
1 Can black beans, drained and rinsed
1 Tablespoon brown sugar
1/2 Teaspoon salt
1/4 Teaspoon pepper
1 Can sliced mangoes, diced and reserve juice
1 Tablespoon lime juice
Heat oil in a large skillet over medium heat.
Add onion, garlic, bell pepper, and diced green chili's.
Cook until softened, about 5 minutes.
Stir in ginger, cumin, allspice, and oregano and cook for one minute.
Transfer mixture to the Crock-Pot® slow cooker.
Add rice and stir to coat with oil.
Stir in beans, stock, brown sugar, salt, and pepper.
Cover; cook on Low for 3 hours or High for 2 hours.
About 10 minutes before serving reserve 1/2 cup of diced mango's for garnish.
Stir in the rest of the diced mangoes, mango juice, and lime juice.
Allow to cook another 10 minutes.
To serve, mound on platter and garnish with the reserved diced mango's.