Meatless

Rice and Black Beans with Cumin Dressing

Nice addition with Mexican dishes

Ingredients

  • 1 t. canola oil
  • 3/4 c. uncooked long-grain rice (Uncle Ben’s converted)
  • 1/4 t. ground turmeric
  • 1/4 t. ground cumin
  • 1-2/3 c. water
  • 1/2 c. frozen corn, thawed
  • 1/4 c. English cucumber, finely chopped
  • 1/4 c. red pepper, finely chopped
  • 1/4 c. green onions, finely chopped
  • 1/8 c. fresh cilantro, chopped
  • 1 Tbls. jalapeno pepper, minced & seeded
  • 1/2 can black beans, drained and rinsed
  • 1 cup Roma or plum tomatoes, chopped
  • 1/2 Tbls. fresh lime juice
  • Pinch of kosher salt and pepper

Dressing

  • 1/2 t. ground cumin
  • 3 Tbls. fresh lime juice
  • 1-1/2 Tbls. canola oil
  • 1 Tbls. water
  • 1/4 t. kosher salt
  • small garlic clove, minced

Instructions

To prepare rice, heat oil in 2 qt. sauce pan or medium skillet (need cover) over medium heat. Add rice; cook 1 minute. Stir in turmeric and cumin. Add water and salt; bring to a boil. Cover, reduce heat, and simmer 25-30 minutes or until liquid is absorbed. Remove from heat; uncover and cool to room temperature.

Add corn, black beans, cucumber, red pepper, green onions, cilantro and jalapeno pepper.

To prepare dressing, heat 1/2 t. cumin in a small nonstick skillet over low heat for 30 seconds or just until fragrant. Remove from heat. Stir in lime juice, canola oil, water, salt and garlic. Stir into rice mixture.

To prepare topping, combine tomatoes, lime juice, salt and pepper.

Place rice in a serving bowl, spoon tomato topping over rice and serve.

Refrigerate leftovers.

NOTE: Best served at room temperature. Serves 4