Black Beans and Yellow Rice

Recipe from

Cooking Light

Recipe Time

Hands-on: 23 Minutes
Total: 10 Hours, 53 Minutes

Nutritional 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

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

Preparation

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.

Note:

Vanessa T. Pruett,

June 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note