Yellow Rice Salad With Grilled Capsicum And Spicy Black Beans Food

YELLOW RICE

Steps:

• Heat the oil in a medium saucepan, with a tight-fitting lid, over medium-high heat. Add the onion, pepper, and annatto, and cook, stirring, until somewhat soft, about 2 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes more. Add water, salt, and bay leaf and bring to a boil. Wrap the lid tightly with a kitchen towel. Cover the rice, lower the heat to a simmer, cook for 20 minutes.
• Remove the rice from the heat and set aside, covered, for 10 minutes. Remove the lid and fluff the rice with a fork. Serve with the black beans.
• Put the beans in a large saucepan, add the water and bay leaf, and bring to a boil. Set aside, covered, for 1 hour.
• Return the beans to a boil, lower the heat to a simmer, cook uncovered, for 1 1/2 hours.
• Heat the oil in a medium skillet over medium-high heat. Add the onion and peppers and cook, stirring, until soft, about 5 minutes. Add the garlic, cumin, oregano, and coriander and cook, stirring, until fragrant, about 1 minute more. Add the onion mixture to the beans and continue simmering until the beans are very tender and the liquid has thickened, about 1 1/2 hours more.
• If the beans seem too thick, adjust the consistency with a little bit of water. Stir in the vinegar, season with the salt, cayenne, and pepper to taste. Serve.
• Yield: about 4 side dish servings

SPICY BLACK BEANS WITH YELLOW RICE

Steps:

• 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.
• 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.
• 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.
• Once rice is cooked, stir in the spices. Season to taste with salt.
• Arrange the black beans on one side of a serving platter. Arrange the rice on the other half.

BLACK BEAN AND RICE SALAD

Steps:

• Bring chicken broth and water to boil in heavy large saucepan. Add rice and bay leaves. Bring to boil. Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.
• Transfer rice to large bowl and fluff with fork. Mix in black beans, bell peppers, red onion, chopped cilantro, oil, orange juice, vinegar, cumin and chili powder. Season salad to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Line platter with lettuce leaves. Mound salad on platter. Garnish with fresh cilantro sprigs and serve.

BLACK BEAN & YELLOW RICE SALAD

Steps:

• Heat 2 tablespoons of the oil over moderately low heat in a medium saucepan.
• Add onion and cook, stirring occasionally, until translucent, about 5 minutes.
• Stir in garlic, turmeric, cumin, 3/4 teaspoons of the salt, black pepper, and rice.
• Cook, stirring frequently, for 2 minutes.
• Add water and bay leaf and bring to a simmer.
• Cover and reduce heat to low and cook for about 20 minutes, until all the liquid is absorbed and the rice is done.
• Remove bay leaf.
• In a large glass or stainless-steel bowl, combine rice, beans, bell peppers, and tomatoes.
• Add the remaining 1 tablespoon oil and 1/4 teaspoon salt, vinegar, vermouth (if using)and parsley.
• Toss gently to combine.
• Serve with lime wedges, if using.

BLACK BEANS AND YELLOW RICE

Steps:

• Cook rice according to package directions; keep warm.
• Meanwhile, drain beans, reserving 2 tablespoons liquid.
• Combine beans, reserved liquid, lime juice, chili powder and cumin in a saucepan.
• Cook over medium heat until thoroughly heated; stir in 1 tablespoon cilantro.
• Serve beans over rice and sprinkle with remaining 1 tablespoon cilantro.
• Garnish, if desired.

MEXICAN YELLOW RICE AND BLACK BEANS

Steps:

• Bring the vegetable or chicken stock to a boil; stir in the turmeric and brown rice.
• Bring rice to boiling, stir once, lower heat and cook 40 to 45 minutes or until done and liquid has been absorbed, adding more liquid if needed.
• Heat a medium saucepan over medium-high heat, add 1 teaspoon of olive oil, warming slightly.
• To the warmed pan, add the onion, jalapeno, bell peppers, and red pepper flakes; cook for 4 minutes or until beginning to brown on the edges, remove from heat.
• Stir the drained beans and cumin into the mixture adding salt to taste.
• Let stand covered for 5 minutes; stir in the remaining 2 teaspoons of olive oil.
• To serve, divide the rice into 4 equal portions and place on individual plates.
• Top the rice with bean mixture, sprinkle with cheese and snipped cilantro.
• Serve lime wedges on the side to squeeze over all.

BLACK BEAN & RICE SALAD

Steps:

• Mix the beans, rice, and cilantro together in a bowl.
• Place the lime juice in a small bowl and whisk in the oil.
• Add the onion and garlic and toss with the rice and beans.
• Add salt and pepper to taste.