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Black Beans and Yellow Rice

Photo: John Autry; Styling: Mindi Shapiro Levine
Hands-on time 23 mins
Total time 10 hrs, 53 mins
Yield 4 servings

Ingredients

  • 4 ounces dried black beans
  • Cooking spray
  • 4 ounces Spanish chorizo, thinly sliced
  • 6 cups water, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/4 teaspoon ground cumin
  • 1 1/2 cups chopped onion
  • 1 orange bell pepper, chopped
  • 1 jalapeño pepper, minced
  • 2 garlic cloves, minced
  • 1 cup uncooked long-grain rice
  • 1/4 teaspoon ground turmeric
  • 3 cups chopped fresh tomato
  • 2 tablespoons chopped fresh cilantro

Nutrition Information

  • calories 438
  • fat 11.6 g
  • satfat 4.2 g
  • monofat 5.4 g
  • polyfat 1.2 g
  • protein 17.5 g
  • carbohydrate 64.6 g
  • fiber 5.7 g
  • cholesterol 25 mg
  • iron 4.6 mg
  • sodium 657 mg
  • calcium 40 mg

How to Make It

  1. Sort and wash beans; place in a bowl. Cover with water to 2 inches above beans; let stand 8 hours. Drain.

  2. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chorizo; sauté for 3 minutes. Add beans and 4 cups water; bring to a boil. Reduce heat, and simmer 2 1/2 hours or until beans are tender. Stir in 1/4 teaspoon salt, 1/4 teaspoon black pepper, and cumin.

  3. Heat a medium skillet over medium heat. Coat pan with cooking spray. Add 1 1/2 cups onion, bell pepper, jalapeño, and garlic; cook 8 minutes, stirring occasionally. Stir 1/4 teaspoon black pepper and onion mixture into bean mixture.

  4. Bring 2 cups water to a boil in a small saucepan over medium-high heat. Stir in 1/4 teaspoon salt, rice, and turmeric. Cover, reduce heat, and simmer 20 minutes or until liquid evaporates and rice is tender. Spoon 3/4 cup rice into each of 4 bowls, and top each serving with about 2/3 cup bean mixture, 3/4 cup tomato, and 1 1/2 teaspoons cilantro.