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Mexican Yellow Rice And Black Beans

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Ingredients

Adjust Servings:
3/4 cup uncooked brown rice, rinsed and drained
1/2 teaspoon ground turmeric
2 cups vegetable stock or 2 cups chicken stock
1 medium onion, chopped
1 large jalapeno pepper, seeded and diced
1/2 medium bell pepper, diced
1/2 medium red bell pepper, diced
1/8 teaspoon crushed red pepper flakes
1 (15 ounce) can black beans, rinsed and drained
1/2 teaspoon ground cumin

Nutritional information

348.7
Calories
88 g
Calories From Fat
9.8 g
Total Fat
3.8 g
Saturated Fat
14.9 mg
Cholesterol
386.1 mg
Sodium
53.4 g
Carbs
10.1 g
Dietary Fiber
3.3 g
Sugars
14 g
Protein
226 g
Serving Size

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Mexican Yellow Rice And Black Beans

Features:
    Cuisine:

    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!

    • 95 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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.

    Avatar Of William Garcia

    William Garcia

    Ramen master creating soul-warming bowls of noodle soup with complex flavors.

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