GRILLED VEGETABLES WITH SPICY CARIBBEAN RICE AND BEANS

Ingredients Weight Measure
Rice 24 oz.
Red onions, divided 12 oz.
Red bell peppers, divided 12 oz.
Green peppers, chopped 6 oz.
Garlic cloves, chopped 4 ea.
Black beans, cooked 24 oz.
Cilantro 1 Tbsp.
TABASCO® brand Habanero Sauce 2 Tbsp.
Zucchini 12 oz.
Yellow squash 12 oz.
Baby bello mushrooms 12 oz.
Yellow bell peppers 12 oz.
Green onions, chopped, for garnish 1/4 cup

Method

  1. Prepare rice according to manufacturer's directions.
  2. Chop half of onions and half of red peppers. Sauté chopped red and green peppers and onions until golden, and then add garlic. Let cook another minute; then add black beans. Let mixture heat through and add to rice along with cilantro and TABASCO® Habanero Sauce.
  3. Slice zucchini and yellow squash into 1/4" rounds. Cut mushroom caps in half and remaining onions and red and yellow peppers into 1" pieces. Place vegetables onto skewers and grill.
  4. Serve over Spicy Caribbean Rice and Beans.
  5. Garnish with chopped green onions.

Yield: 12 servings