Recipe

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• 4 tsp ground cumin
• 1/4 cup fresh lime juice
• 2 1/2 tbsp vegetable oil
• 1/2 tsp turmeric
• 2 cups water
• 1 cup basmati rice
• 1 tsp salt
• 1/2 cup thinly sliced green onions
• 1 15- to 16-oz can black beans, rinsed, drained
• 1/2 cup chopped roasted red peppers from jar
• 1/2 cup chopped green bell pepper
• 1/3 cup chopped fresh cilantro
• 1 1/2 tsp minced chipotle chilies

• 1 Stir 3 teaspoons cumin in small dry skillet over medium heat just until fragrant, about 1 minute. Remove from heat. Whisk lime juice and oil into skillet.
• 2 Stir turmeric and remaining cumin in heavy medium saucepan over medium heat until fragrant, about 1 minute. Add 2 cups water, rice and salt; bring to boil. Reduce heat to low and cover; simmer until water is absorbed, about 15 minutes. Cool rice. Mix onions and half of dressing into rice. Season with salt and pepper.
• 3 Combine black beans, all peppers, cilantro, chipotle chilies, and remaining dressing in medium bowl. Toss to coat. Season with salt and pepper.
• 4 Mound bean mixture in center of platter. Surround with rice salad.
• 5 *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
• 6 Per serving: calories, 284; total fat, 9 g; saturated fat, 1 g; cholesterol, 0 Nutritional analysis provided by Bon Appétit