Ingredients
-
3/4
-
1/2
-
2
-
1
-
1
-
1/2
-
1/2
-
1/8
-
1
-
1/2
-
1/2
-
1
-
2
-
1/4
-
2
Directions
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 , This rice is kind of amazing As simple as Mexican yellow rice is, it was hard for me to find a recipe that was just right I followed the directions, but mixed in the beans/veggies/seasoning right in before serving, then added a bit of Adobo seasoning and fresh cilantro (I left out the cheese- it’s so flavorful and delicious even without it) Just perfect really I will be making this often thanks for sharing!
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Steps
|
1
Done
|
Bring the Vegetable or Chicken Stock to a Boil; Stir in the Turmeric and Brown Rice. |
|
2
Done
|
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
Done
|
Heat a Medium Saucepan Over Medium-High Heat, Add 1 Teaspoon of Olive Oil, Warming Slightly. |
|
4
Done
|
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
Done
|
Stir the Drained Beans and Cumin Into the Mixture Adding Salt to Taste. |
|
6
Done
|
Let Stand Covered For 5 Minutes; Stir in the Remaining 2 Teaspoons of Olive Oil. |
|
7
Done
|
to Serve, Divide the Rice Into 4 Equal Portions and Place on Individual Plates. |
|
8
Done
|
Top the Rice With Bean Mixture, Sprinkle With Cheese and Snipped Cilantro. |
|
9
Done
|
Serve Lime Wedges on the Side to Squeeze Over All. |
