Spicy Black Beans and Yellow Rice

Name: Spicy Black Beans and Yellow Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 8
Cuisine: mexican
Ingredients: For the black beans; 2 cups (about 1 pound) dried black beans, picked over, soaked overnight; 3 tablespoons extra-virgin olive oil; 1/2 medium onion, diced; 1 jalapeno pepper, chopped; 2 cloves garlic, chopped; 1 bay leaf; Salt; Freshly ground black pepper; For the yellow rice; 2 cups long-grain rice; 4 cups water; 2 cloves garlic, smashed; 1 tablespoon turmeric; 1 teaspoon salt; 1 bay leaf

4.70 (17)

⏱ 30 mins 🍽 Serves 8 🌶 mexican 🏷 Main course

This vibrant Mexican main course combines two classic elements. Tender black beans are simmered with onion, jalapeno and garlic, while fragrant yellow rice cooks separately with turmeric and bay leaf. The result is a colourful, satisfying plate that is perfect for feeding a crowd. The entire dish comes together efficiently for a convenient yet impressive meal.

Ingredients

For the black beans
2 cups (about 1 pound) dried black beans, picked over, soaked overnight
3 tablespoons extra-virgin olive oil
1/2 medium onion, diced
1 jalapeno pepper, chopped
2 cloves garlic, chopped
1 bay leaf
Salt
Freshly ground black pepper
For the yellow rice
2 cups long-grain rice
4 cups water
2 cloves garlic, smashed
1 tablespoon turmeric
1 teaspoon salt
1 bay leaf

Method

For the beans, place them in a large pot and cover with water by 2 inches, leaving them to soak overnight. Afterwards, drain the beans and set them aside.
Using the same pot, warm the olive oil. Introduce the diced onion, chopped jalapeno, chopped garlic and bay leaf, cooking for about 5 minutes until the vegetables start to soften.
Add the drained beans to the pot and cover them with fresh water by roughly 1-inch. Bring the contents to a boil, then lower the heat, cover the pot and let it simmer for 1 to 1 1/2 hours until the beans become tender.
Take out the bay leaf and discard it. Sample the beans and add salt and freshly ground black pepper to your taste.
For the rice, combine all the listed rice ingredients in a heavy-bottomed pot and stir them well. Bring the mixture to a boil over medium-high heat.
Reduce the heat to a simmer, cover the pot and continue cooking over low heat for about 15 to 20 minutes, or until the rice has absorbed all the water.
Remove the pot from the heat and let it stand, still covered, for 5 minutes. Discard the smashed garlic and bay leaf, then fluff the rice with a fork before serving.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryMain course

Cuisinemexican

AuthorFood Network UK