Yellow Rice & Black Bean Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Chipotle peppers turn up the heat on a colorful rice dish brimming with black beans. It can be served hot or cold.Rose Rodwell, Bergen, New York Ingredients:
4 teaspoons ground cumin, divided |
1/4 cup lime juice |
2 tablespoons plus 1-1/2 teaspoons canola oil |
1/2 teaspoon ground turmeric |
1-1/2 cups water |
1 cup uncooked basmati rice |
1 teaspoon salt |
4 green onions, sliced |
1 can (15 ounces) black beans, rinsed and drained |
1 small green pepper, chopped |
1/2 cup chopped roasted sweet red peppers |
1/3 cup minced fresh cilantro |
1-1/2 teaspoons chopped chipotle pepper in adobo sauce |
Directions:
1. Place three teaspoons cumin in a small skillet; cook over medium heat for l minute or until aromas are released. Stir in lime juice and oil; set aside.
2. In a large saucepan, combine turmeric and remaining cumin. Cook over medium heat for 1 minute or until aromatic. Add the water, rice and salt; bring to a boil. Reduce heat to low; cover and simmer 15 minutes or until water is absorbed. Cool. Stir in onions and half of the lime juice mixture.
3. In a large bowl, combine the remaining ingredients. Add the rice mixture and remaining lime juice mixture; toss to coat. Yield: 12 servings (1/2 cup each).
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