Friday, November 22, 2013

Black Bean and Yellow Rice Salad

For Rice:
3 tablespoons canola oil
1  onion, chopped
2 garlic cloves, minced
1/4 teaspoon turmeric
1/2 teaspoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon freshly-ground black pepper
1 1/2 cups long-grain rice
2 3/4 cups water
1 bay leaf

1 can (15-oz) black beans, drained and rinsed
1 green bell pepper, chopped
2 tomatoes, diced
1 tablespoon vinegar
1/4 cup chopped fresh parsley
1 lime quartered, for serving (optional)

FOR RICE: In a medium saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic, turmeric, cumin, 1 teaspoon of the salt, black pepper, and rice. Cook, stirring frequently, for 2 minutes. Add the water and bay leaf; bring to a simmer. Reduce the heat to low and cook, covered, until all the liquid is absorbed and the rice is done, about 20 minutes. Remove the bay leaf.


TO SERVE: In a large bowl, combine the rice, beans, bell pepper, and tomatoes. Add the remaining 1 tablespoon oil and 1/4 teaspoon salt, the vinegar, and parsley. Toss gently to combine. Serve with lime wedges, if using.

This is a recipe I have from cooking.com - a retail internet site.

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