Mexican Yellow Rice and Black Beans

Recipe by PaulaG
READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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