Black-bean And Yellow-rice Salad

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 tablespoons cooking oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1/4 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1 1/4 teaspoons salt
• 1/4 teaspoon fresh ground black pepper
• 1 1/2 cups long-grain rice or 1 1/2 cups arborio rice
• 2 3/4 cups water (we used vegetable broth) or 2 3/4 cups vegetable broth (we used vegetable broth)
• 1 bay leaf
• 2 pinches ground oregano
• 1 2/3 cups drained and rinsed canned black beans (from one 15-ounce can)
• 1/2 yellow bell pepper, chopped
• 1/2 orange bell pepper, chopped
• 2 tomatoes, diced
• 1 tablespoon wine vinegar
• 1/4 cup chopped fresh parsley
• 1 lime, quartered, for serving (optional)

Recipe

• 1 in a medium saucepan, heat 2 tablespoons of the oil over moderately low heat.
• 2 add the onion & peppers; cook, stirring occasionally, until translucent, about 7 minutes.
• 3 stir in the garlic, turmeric, cumin, 1 teaspoon of the salt, the black pepper, oregano and rice.
• 4 cook, stirring frequently, for 2 minutes.
• 5 add the water or broth and bay leaf; bring to a simmer.
• 6 reduce the heat to low and cook, covered, until all the liquid is absorbed and the rice is done, about 20 minutes.
• 7 remove the bay leaf.
• 8 in a large glass or stainless-steel bowl, combine the rice, beans, bell pepper, and tomatoes.
• 9 add the remaining 1 tablespoon oil and 1/4 teaspoon salt, the vinegar, and parsley.
• 10 toss gently to combine.
• 11 serve with lime wedges, if using.