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Ingredients

Summertime Cool Rice & Beans

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Colorful vegetables and black beans turn rice into a complete meal.

Time: 30 mins.

1 cup long-grain rice

2 cups water

1 tsp. cumin seeds

1 garlic clove, minced

1/2 tsp. salt

1/4 cup lime juice

3 Tbs. olive oil

1/2 cup sunflower seeds or chopped nuts

1 cup finely chopped bell pepper (red, yellow, orange, or all three)

1 bunch green onions, white and green parts, chopped

1 1/2 cups chopped fresh tomato

1 cup finely chopped bell pepper (red, yellow, orange, or all three)

1 15-oz. can black beans, drained and rinsed well

In a 1-quart saucepan with a tight-fitting lid, combine the rice, cumin seeds, water, garlic, and salt.

Bring liquid to a boil over high heat, then cover and reduce heat to medium-low.

Cook for 15 minutes, stirring once or twice, until the rice is tender and the majority of the water has been absorbed.

Remove pan from heat and stir in bell pepper; cover the pan and set aside to let the rice cool.

Put cooled rice into a large bowl.

Stir in black beans, tomato, green onions, lime juice, olive oil, and sunflower seeds (or nuts).

Serve either at room temperature or chilled.