Mexican Yellow Rice and Black Beans

READY IN: 1hr 15mins
Recipe 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.

Top Review by 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!

Ingredients Nutrition


  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.

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