Black Beans with Yellow Rice
1 1/2 cup chopped onions
1 cup diced green or red pepper
1 cup diced carrot
1 tbl. chopped garlic
2 teaspoon ground cumin
1 can tomatoes (I used stewed tomatoes)
1 can (19 oz) black beans or equivalent amount cooked from scratch
1/c cup water
1 tbl seeded and minced Jalapeno pepper, or to taste
3/4 teaspoon ground tumeric
1/4 teaspoon ground cumin
2 3/4 cup water
1 1/2 cup rice (basmati is good)
Salt to taste
Saute veggies in a little water until they are golden, about 10 minutes. Add remaining ingredients and cook for 30 minutes or longer.
Combine spices in a skillet and heat over low heat until fragrant, about 30 seconds. Add water, rice,and salt. Bring to boil, and cook until rice is done (15 minutes for white, about 40 minutes for brown). Serve beans over rice, with some chopped cilantro and yogurt optional.
This recipe was based on a recipe in last weekends Philadelphia Inquirer.
SO HOW'D IT GO?
This was my first time trying black beans, and I thought it was good :) next time I am going to add some vegetable stock to the rice as it cooks, as it is just rather bland, and that ruined it a little for me. The bean mix was really great though - I might even add in some corn next time :)
When it comes to measuring chopped vegetables... I don't. I used 2 carrots, 6 green onions, 1 green pepper, 1/2 a jalapeno, 2 cloves of garlic, and the other stuff from cans. If you don't like spicy food, omit the jalapeno!
Recipe was tasty and had great color. I will definitely make this again. ;)b
This was very very delicious! My boyfriend and roommate all agree.
I have been making almost this exact recipe for years! It's so good and comforting. I omit the carrot and use two cups of bell peppers since they're my favorite.
Just to be clear, the rice and water do not go in with the vegetables and beans. Cook those separately.