Yellow Rice Salad with Roasted Peppers and Spicy Black Beans

    This was a pretty interesting dish, and uses lots of Cumin, a spice that I have never used before. It smells like the seasoning mix that you use in a taco kit!! The recipe makes a type of dressing out of Cumin seasoning and lime that is very flavourful. Not really the biggest fan of rice, but this recipe was really tasty and has lots of vegetables within the recipe, so sort up pumps up your rice and bean side dishes.

Made a few simple changes to the recipe myself. Instead of the basmati rice, I just used saffron yellow rice. Not sure of the difference quite honestly, but mine turned out fine. used parsley instead of cilantro, as I am not a fan at all of cilantro, and but jalapenos peppers instead of chipotle.

Also, a little bit of a money saver, I opted to roast my own red peppers. It was actually rather simple. I used the broiling oven method. To read up more on how to roast your own peppers, check out the page HERE.

Kijo Rating: ☆☆☆

   

   

Ingredients:

    

• 4 teaspoons ground cumin
• 1/4 cup fresh lime juice
• 2 1/2 tablespoons vegetable oil

 

• 1/2 teaspoon turmeric
• 2 cups water
• 1 cup basmati rice
• 1 teaspoon salt
• 1/2 cup thinly sliced green onions

 

• 1 15- to 16-ounce can black beans, rinsed, drained
• 1/2 cup chopped roasted red peppers from jar
• 1/2 cup chopped green bell pepper
• 1/3 cup chopped fresh cilantro
• 1 1/2 teaspoons minced chipotle chilies*

 
   

Preparation:

     

Stir 3 teaspoons cumin in small dry skillet over medium heat just until fragrant, about 1 minute. Remove from heat. Whisk lime juice and oil into skillet.

Stir turmeric and remaining cumin in heavy medium saucepan over medium heat until fragrant, about 1 minute. Add 2 cups water, rice and salt; bring to boil. Reduce heat to low and cover; simmer until water is absorbed, about 15 minutes. Cool rice. Mix onions and half of dressing into rice. Season with salt and pepper.

Combine black beans, all peppers, cilantro, chipotle chilies, and remaining dressing in medium bowl. Toss to coat. Season with salt and pepper.

Mound bean mixture in center of platter. Surround with rice salad.

  

Recipe found at epicurious.com