Prep 20 mins
Cook 30 mins
A nice combination and nice-for-a-change side dish. It is very easy! I tried it for the first time with Lazaro, a friend who is into vegetarian dieting. Then we prepared it and it has become a much wanted dish from all! F&W Magazine. I used vegetable broth instead of water.
- 3 tablespoons cooking 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 fresh ground black pepper
- 1 1⁄2 cups long-grain rice or 1 1⁄2 cups arborio rice
- 2 3⁄4 cups water (we used vegetable broth) or 2 3⁄4 cups vegetable broth (we used vegetable broth)
- 1 bay leaf
- 2 pinches ground oregano
- 1 2⁄3 cups drained and rinsed canned black beans (from one 15-ounce can)
- 1⁄2 yellow bell pepper, chopped
- 1⁄2 orange bell pepper, chopped
- 2 tomatoes, diced
- 1 tablespoon wine vinegar
- 1⁄4 cup chopped fresh parsley
- 1 lime, quartered, for serving (optional)
- In a medium saucepan, heat 2 tablespoons of the oil over moderately low heat.
- Add the onion & peppers; cook, stirring occasionally, until translucent, about 7 minutes.
- Stir in the garlic, turmeric, cumin, 1 teaspoon of the salt, the black pepper, oregano and rice.
- Cook, stirring frequently, for 2 minutes.
- Add the water or broth 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.
- In a large glass or stainless-steel 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.