Yellow Rice and Black Beans
This recipe is a delicious blending of southwestern flavors that is so simple to prepare.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 3/4 cup | uncooked brown rice, rinsed and drained |
| 1/2 teaspoon | ground turmeric |
| 2 cups | vegetable stock or 2 cups chicken stock |
| 1 | medium onion, chopped |
| 1 | large jalapeno pepper, seeded and diced |
| 1/2 | medium bell pepper, diced |
| 1/2 | medium red bell pepper, diced |
| 1/8 teaspoon | crushed red pepper flakes |
| 1 (15-ounce) can | black beans, rinsed and drained |
| 1/2 teaspoon | ground cumin |
| 1/2 teaspoon | salt (to taste) |
| 1 tablespoon | olive oil |
| 2 ounces | sharp cheddar cheese, shredded |
| 1/4 cup | fresh cilantro, snipped |
| 2 | medium limes, quartered |
Directions:
Bring the vegetable or chicken stock to a boil; stir in the turmeric and brown rice.
Bring rice to boiling, stir once, lower heat and cook 40 to 45 minutes or until done and liquid has been absorbed, adding more liquid if needed.
Heat a medium saucepan over medium-high heat, add 1 teaspoon of olive oil, warming slightly.
To the warmed pan, add the onion, jalapeno, bell peppers, and red pepper flakes; cook for 4 minutes or until beginning to brown on the edges, remove from heat.
Stir the drained beans and cumin into the mixture adding salt to taste.
Let stand covered for 5 minutes; stir in the remaining 2 teaspoons of olive oil.
To serve, divide the rice into 4 equal portions and place on individual plates.
Top the rice with bean mixture, sprinkle with cheese and snipped cilantro.
Serve lime wedges on the side to squeeze over all.
Source: food.com
