Ingredients
3tbspcooking oil
1onion
2garlic cloves
¼tspturmeric
½tspground cumin
1¼tspsalt
¼tspfresh ground black pepper
1½cupslong grain rice
2¾cupswater
1bay leaf
1cupblack beans,(from one 15 oz can), drained and rinsed, canned
1green bell pepper
2tomatoes
1tbspwine vinegar
¼cupfresh parsley,chopped
1lime
Preparation
In a medium saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until translucent.
Stir in the garlic, turmeric, cumin, 1 teaspoon of the salt, the black pepper, and rice. Cook, stirring frequently, for 2 minutes.
Add the water and bay leaf; bring to a simmer. Reduce the heat to low and cook, covered, for about 20 minutes, until all the liquid is absorbed and the rice is done. Remove the bay leaf.
In a large glass or stainless-steel bowl, combine the rice, beans, bell pepper, and tomatoes. Add the remaining 1 tablespoon oil and ¼ teaspoon of salt, the vinegar, and parsley. Toss gently to combine.
Serve with lime wedges, and enjoy!
