Mexican Yellow Rice and Black Beans Recipe
This recipe is adapted from American Diabetes Association cookbook--Diabetes & Heart Healthy Cookbook. It is a delicious blending of southwestern
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Cooking tools:
- Saucepan
- Pot
- Stove
- Measuring cup
- Measuring spoon
- Colander
- Cutting board
- Chef's knife
- Mixing bowl
- Spoon
- Wooden spoon
- Grater
- Kitchen shears
- Plate
- Citrus press
- Kitchen timer
- Oven
Ingredients
- 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 pepper, seeded and diced
- 1/2 medium bell pepper, diced
- 1/2 medium red bell pepper, diced
- 1/8 teaspoon crushed red pepper flakes
- 1 (15 ounce) can black beans, rinsed and drained
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt (to taste)
- 1 tablespoon olive oil
- 2 ounces sharp cheddar cheese, shredded
- 1/4 cup fresh cilantro, snipped
- 2 medium limes, quartered
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