Yellow Rice Salad With Roasted Peppers And Spicy Black Beans

By á-170456

Ingredients

• 4 teaspoons ground cumin
• 1/4 cup fresh lime juice
• 2 1/2 tablespoons vegetable oil
• 1/2 teaspoon turmeric
• 2 cups water
• 1 cup basmati rice
• 1 teaspoon salt
• 1/2 cup thinly sliced green onions
• Salt to taste
• Freshly-ground black pepper to taste
• 1 can black beans - (15 to 16 oz) 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 teaspoons minced chipotle chilies see * Note

Details

Servings 4

Preparation

Step 1

* Note: Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

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.

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.

Combine black beans, all peppers, cilantro, chipotle chilies, and remaining dressing in medium bowl. Toss to coat. Season with salt and pepper.

Mound bean mixture in center of platter. Surround with rice salad.

This recipe yields 4 main-course servings.

Per serving: calories, 284; total fat, 9 g; saturated fat, 1 g; cholesterol, 0.