Mexican Yellow Rice and Black Beans

środa, 12 lutego 2014

Mexican Yellow Rice and Black Beans

Time: 1 hrs 15 mins

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.

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