Yucatecan cuisine combines Spanish, Mexican, and Caribbean flavors. In this spicy recipe, an authentic combination of turmeric, black beans, and olives accompanies the rice. Serve with lemon wedges, if desired.
1/2 cup water
1/8 teaspoon ground turmeric
1/2 cup instant whole-grain brown rice (such as Minute)
1 (15-ounce) can black beans, rinsed and drained
1/2 cup jalapeño-stuffed green olives, coarsely chopped (about 11 olives)
1/3 cup prechopped red onion
3 (0.5-ounce) slices reduced-fat Monterey Jack cheese with jalapeño peppers, cut into 1/2-inch squares
1/4 cup chopped fresh cilantro
1 tablespoon extra-virgin olive oil
Lemon wedges (optional)
How to Make It
Bring water and turmeric to a boil in a medium saucepan. Stir in rice; cover, reduce heat, and simmer 5 minutes. Remove from heat. Place rice in a wire mesh strainer; rinse rice with cold water, and drain well.
While rice cooks, combine beans and next 5 ingredients in a medium bowl. Add the cooled rice; toss gently until blended. Serve with lemon wedges, if desired.
Serve with: Tomato-Avocado Wedges
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Cooking Light Fresh Food Fast Weeknight Meals
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