Mexican Yellow Rice and Black Beans

Submitted by PaulaG

"This recipe is adapted from American Diabetes Association cookbook--Diabetes & Heart Healthy Cookbook. It is a delicious blending of southwestern flavors that is so simple to prepare."

 

• Ready In: 1hr 15mins
• Ingredients: 15
• Serves: 4

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

1. Bring the vegetable or chicken stock to a boil; stir in the turmeric and brown rice.
2. 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.
3. Heat a medium saucepan over medium-high heat, add 1 teaspoon of olive oil, warming slightly.
4. 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.
5. Stir the drained beans and cumin into the mixture adding salt to taste.
6. Let stand covered for 5 minutes; stir in the remaining 2 teaspoons of olive oil.
7. To serve, divide the rice into 4 equal portions and place on individual plates.
8. Top the rice with bean mixture, sprinkle with cheese and snipped cilantro.
9. Serve lime wedges on the side to squeeze over all.

Reviews

[rpgaymer]

This rice is kind of amazing. As simple as Mexican yellow rice is, it was hard for me to find a recipe that was just right. I followed the directions, but mixed in the beans/veggies/seasoning right in before serving, then added a bit of Adobo seasoning and fresh cilantro (I left out the cheese- it's so flavorful and delicious even without it). Just perfect really. I will be making this often... thanks for sharing!

 

[TasteTester]

It's great to find a healthy dish that's delicious too. We had it just by itself since we are trying to cut back on meat. It looked so colorful and was full of flavor. I didn't have any turmeric, so I subbed a packet of Sazon Azafran. And since my son doesn't like cilantro or limes, instead of dressing it with them, I just mixed the juice and cilantro in with the dish. I love the flavor they add, and he didn't know the difference. LOL. Thanks for sharing this -- as others said I think it will make a great filling too for burritos and tostadas. Yum!

 

[adopt a greyhound]

Made half a recipe but used white rice. Excellent with our pork verde.

 

[mamere94]

I had some leftover yellow rice, so I just made the bean part. I used green, yellow, and red peppers since I had a bunch that were starting to soften. I was a little afraid the flavors would be too mild/bland, but it came out delicious. I served it with some sliced avocado. Even the teen gave his stamp of approval, although he did comment he would have liked it a lot better with a little ground beef added in. It was quick and easy to make, made a pretty plate, and definitely getting saved for the future!

 

[Dr. Jenny]

We really enjoyed this recipe served this our veggie burritos. In the picture the rice matches the title and looks yellow. This made DH think perhaps the recipe started with white rice? Despite adding turmeric to our brown rice, our rice was still brown (not that this bothered us, but it was incongruent with the title). I made no modifications to the recipe and thought it tasted delicious and was good for leftovers the next day as well. I will be making this again. Thanks.