Spicy Black Beans With Yellow Rice

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 4 garlic cloves, finely minced
• 1 onion, chopped small
• 1 small jalapeno, seeded and minced finely
• 3 cups cooked black beans (freshly cooked or canned beans that have been rinsed and drained)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin powder (i usually add 1 teaspoon)
• 2 1/2 cups fresh vegetable stock or 2 1/2 cups water
• 1/2 red bell pepper, seeded and diced
• 1 cup long grain rice
• 1/2 teaspoon ground turmeric (closer to 1 teaspoon for me)
• 1/2 teaspoon freshly grated ginger
• 1/4 teaspoon ground coriander
• salt, to taste

Recipe

• 1 in a soup pot, heat 2 tablespoons olive oil and sauté 2 garlic cloves and the jalapeño pepper for about 5 minutes on low heat.
• 2 add the beans, chili powder, cumin, 1/2 cup stock and cook, uncovered for approximately 25-30 minutes, increasing heat to low-medium. add the bell pepper last 5 minutes of cooking. season to taste with salt.
• 3 in the meantime, heat the remaining tablespoon of olive oil in a sauté pan and sauté the 2 garlic cloves on low heat for about 2 minutes. add the remaining 2 cups of stock, bring to a boil. stir in the rice, reduce heat and cook 17 minutes.
• 4 once rice is cooked, stir in the spices. season to taste with salt.
• 5 arrange the black beans on one side of a serving platter. arrange the rice on the other half.