This recipe utilizes inexpensive turmeric to color the rice instead of the more expensive saffron. This dish has its roots in the Spanish Conquistadors who invaded the Mexican Aztecs in the 16th century. Before that, Mexican cuisine consisted of mainly corn, beans, and chilies. The Spanish brought with them meat, rice, dairy, and various spices. Actually, much of Mexican cuisine still is based on corn, beans, and chilies. Ole!
Mexican Yellow Rice and Beans
- 3/4 cup uncooked brown rice, rinsed and drained
- 1/2 teaspoon ground turmeric
- 2 cups vegetable stock or 2 cups chicken stock
- 1 medium onion, chopped
- 1 large jalapeno peppers, seeded and minced
- 1/2 medium bell peppers, seeded and diced
- 1/2 medium red bell peppers, seeded and diced
- 1/8 teaspoon crushed red pepper flakes
- 1 pound cooked black beans, rinsed and drained
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 2 ounces sharp cheddar cheese, shredded
- 1/4 cup fresh chopped fresh cilantro
- 2 medium limes, quartered
In a saucepan, bring the vegetable or chicken stock to a boil; stir in the turmeric and rice. Bring the mixture back to a boil, then reduce heat and cook on low until rice is tender and liquid has been absorbed, about 40 to 45 minutes (add more liquid if necessary).
Meanwhile, heat another saucepan over medium high heat and add 1 teaspoon of olive oil. Add onion, jalapeno, peppers, and pepper flakes; cook until the onions begin to brown around the edges, about 4 minutes. Remove from heat and stir in the beans, season with cumin and a little salt, if needed.
Heat a medium saucepan over medium-high heat, add 1 teaspoon of olive oil, warming slightly.
Cover and let stand for 5 minutes; stir in remaining 2 teaspoons of olive oil.
To serve: Divide the rice onto 4 serving dishes, then top with bean mixture, sprinkle with cheese and cilantro. Serve with lime wedges.