MEXICAN YELLOW RICE AND BLACK BEANS
This recipe is adapted from American Diabetes Association cookbook--Diabetes & Heart Healthy Cookbook. It is a delicious blending of southwestern flavors that is so simple to prepare.
Provided by PaulaG
Categories Brown Rice
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 348.7, Fat 9.8, SaturatedFat 3.8, Cholesterol 14.9, Sodium 386.1, Carbohydrate 53.4, Fiber 10.1, Sugar 3.3, Protein 14
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