Recipe information
Yield
4 main-course
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
1
15- to 16-ounce can black beans, 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 chiles*
Need to make a substitution?
Preparation
Step 1
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.
Step 2
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.
Step 3
Combine black beans, all peppers, cilantro, chipotle chilies, and remaining dressing in medium bowl. Toss to coat. Season with salt and pepper.
Step 4
Mound bean mixture in center of platter. Surround with rice salad.