Prep 30 mins
Cook 45 mins
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.
- 177.44 ml uncooked brown rice, rinsed and drained
- 2.46 ml ground turmeric
- 473.18 ml vegetable stock or 473.18 ml chicken stock
- 1 medium onion, chopped
- 1 large jalapeno pepper, seeded and diced
- 1 medium bell pepper, diced
- 1 medium red bell pepper, diced
- 0.59 ml crushed red pepper flakes
- 425.24 g can black beans, rinsed and drained
- 2.46 ml ground cumin
- 2.46 ml salt (to taste)
- 14.79 ml olive oil
- 56.69 g sharp cheddar cheese, shredded
- 59.14 ml fresh cilantro, snipped
- 2 medium limes, quartered
- 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.
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!
Made half a recipe but used white rice. Excellent with our pork verde.
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!