Ingredients
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3/4 cup uncooked brown rice, rinsed and drained
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1/2 teaspoon ground turmeric
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2 cups vegetable stock or 2 cups chicken stock
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1 medium onion, chopped
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1 large jalapeno pepper, seeded and diced
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1/2 medium bell pepper, diced
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1/2 medium red bell pepper, diced
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1/8 teaspoon crushed red pepper flakes
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1 (15 ounce) can black beans, rinsed and drained
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1/2 teaspoon ground cumin
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1/2 teaspoon salt (to taste)
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1 tablespoon olive oil
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2 ounces sharp cheddar cheese, shredded
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1/4 cup fresh cilantro, snipped
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2 medium limes, quartered
Instructions
- 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.