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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

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    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.

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    William Kim

    Grill guru known for his perfectly seared and mouthwatering barbecue dishes.

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