Oxmoor House JANUARY 2002
Cook rice and turmeric in water according to rice package directions, omitting salt and fat.
Heat oil in a large nonstick skillet over medium heat. Add onion; sauté 2 minutes until tender.
Add cumin and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 5 minutes. Remove from heat; stir in salt.
Top rice with bean mixture, sour cream, and cilantro.
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