Black Beans and Rice

Monday, February 28th, 2005


* 1 teaspoon vegetable oil
* 1 1/2 cups uncooked long grain rice
* 1/2 teaspoon ground turmeric
* 1/2 teaspoon cumin
* 3 1/3 cups water
* 1/2 teaspoon kosher salt
* 1 cup frozen corn, thawed
* 1/2 cup cucumber, peeled, seeded and chopped
* 1/2 cup green onion, chopped
* 1/2 cup bell pepper, seeded and chopped
* 1/4 cup cilantro, chopped
* 1 tablespoon jalapeno, minced
* 1 can black beans, rinsed and drained

* 1 teaspoon cumin
* 6 tablespoons fresh lime juice
* 3 tablespoons vegetable oil
* 2 tablespoons water
* 1/2 teaspoon kosher salt
* 1 clove garlic, minced

* 2 cups plum tomatoes, wedged
* 1 tablespoon fresh lime juice
* 1/8 teaspoon kosher salt


RICE: Heat 1 teaspoon oil in large nonstic skillet over medium heat. Add rice, cook 1 minute. Add turmeric, cumin, water and salt, bring to a boil. Cover, reduce heat and simmer for 25 minutes. Remove from heat, uncover and cool to room temperature. Add corn, cucumber, bell pepper, green onions, cilantro, jalapeno and black beans.

DRESSING: Heat 1 teapoon cumin in a small nonstick skillet over low heat for 30 seconds or just until fragrant. Remove from heat. Stir in lime juice, vegetable oil, water, kosher salt and garlic. Stir into rice mixture.

TOPPING: Combine tomato, lime juice and salt. Spoon over rice mixture.

What’s For Dinner, by Maryana Vollstedt

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