The combination of spices with the rice, peppers and beans is something totally out of my comfort zone and so different from how I normally cook. I was so suprised by how much I love this recipe and I love the vibrant bright colors! —TheGirlyGirlCooks
Ground Cumin, divided
Long Grain White Rice
thinly sliced Green Onions
can of Black Beans, rinsed and drained
diced Roasted Red Pepper from jar
chopped Green Bell Pepper
minced Chipotle Pepper in Adobo Sauce
Stir 3 tsp of Cumin in a small dry saucepan over medium heat just until fragrant, about 1 minute. Remove the saucepan from heat and whisk in the lime juice and canola oil. Set the cumin dressing aside.
Stir the turmeric and remaining 1 tsp cumin in a heavy medium saucepan over medium heat until fragrant, about 1 minute. Add 2 cups of water, 1 cup of rice and 1 tsp of salt; bring to a boil and then reduce heat to low, cover and simmer for 15 minutes. Cool rice. Once the rice has cooled, mix in the green onions and half of the cumin dressing into the rice. Season with salt and pepper to taste.
In a mixing bowl, combine the black beans, roasted red peppers, green peppers, cilantro, chipotle chiles and remaining cumin dressing. Toss to coat and season with salt and pepper to taste. Serve with warm corn tortillas.