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Caribbean Bean, Rice, Pepper and Tamale Stir Fry

Caribbean Bean, Rice, Pepper and Tamale Stir Fry

1 large onion, diced
1 of each color bell pepper, (red, yellow, green, orange), chopped
1 (7-oz.) container pico de gallo
1 (15.5-oz.) can black beans, washed and rinsed
1 or 2 bags (8.5-oz.) “Seeds of Change” Caribbean Style Rice (Brown Rice and Beans)
¼ c. of Chow-Chow (depending on how spicy you like it you can add more or less, optional)
2 (15-oz.) can hot tamales
Salt, black pepper and garlic powder
Olive oil

  1. In large skillet, drizzle olive oil and heat over moderate heat.
  2. Saute the onions and bell peppers for about 3-5 minutes.
  3. Add the pico and cook another 2 minutes. Season to taste.
  4. This brand of rice can be cooked in microwave for 90 seconds. Cook rice.
  5. Mix rice and beans and chow-chow.
  6. Add the rice/bean mixture to the skillet. Mix well.
  7. Take one can of tamales and cut into bite size pieces. Mix in with skillet mixture. Season to taste.
  8. Take the other can of tamales and leave whole and place on top.
    If you are not a tamale lover, omit that part. You can also use any brand of rice packets you like. There are so many to choose from. You can also change up the beans. You can also add corn or seafood or chicken or ground beef to make it an entrée instead of a side dish. I like to take leftovers and make burritos or stuff bell peppers.
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