Black Beans and Yellow Rice

Meh. This was totally not worth the effort. Despite the spices that are added, it was pretty bland. And definitely needed some salt. I don't know if the chorizo would have helped, but since I couldn't find any, I used hot Italian sausage. I don't think I'll be trying it again, even if I do find chorizo at some point...

Black Beans and Yellow Rice
Courtesy of Cooking Light



4 ounces dried black beans
Cooking spray
4 ounces Spanish chorizo, thinly sliced
6 cups water, divided
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/4 teaspoon ground cumin
1 1/2 cups chopped onion
1 orange bell pepper, chopped
1 jalapeño pepper, minced
2 garlic cloves, minced
1 cup uncooked long-grain rice
1/4 teaspoon ground turmeric
3 cups chopped fresh tomato
2 tablespoons chopped fresh cilantro

Sort and wash beans; place in a bowl. Cover with water to 2 inches above beans; let stand 8 hours. Drain.

Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chorizo; sauté for 3 minutes. Add beans and 4 cups water; bring to a boil. Reduce heat, and simmer 2 1/2 hours or until beans are tender. Stir in 1/4 teaspoon salt, 1/4 teaspoon black pepper, and cumin.

Heat a medium skillet over medium heat. Coat pan with cooking spray. Add 1 1/2 cups onion, bell pepper, jalapeño, and garlic; cook 8 minutes, stirring occasionally. Stir 1/4 teaspoon black pepper and onion mixture into bean mixture.

Bring 2 cups water to a boil in a small saucepan over medium-high heat. Stir in 1/4 teaspoon salt, rice, and turmeric. Cover, reduce heat, and simmer 20 minutes or until liquid evaporates and rice is tender. Spoon rice into bowls, and top each serving with bean mixture, tomato, and cilantro.