Black & Gold Rice & Beans

In this colorful rendition of the classic pairing of rice and beans, black
beans are combined with white rice, red and green peppers, red tomatoes
and golden sweet potatoes, corn and Cheddar.

Prep Time: 30 minutes
Serves 4

2 cups water
2/3 cup rice
1/3 cup minced scallions
2 garlic cloves, minced
1/2 tsp grated lemon zest
1/4 tsp salt
1 Tbsp olive oil
1 medium red onion, minced
1 large red bell pepper, finely diced
1 large green bell pepper, finely diced
1/3 cup minced cilantro
1 tsp minced fresh jalapeno pepper
1/2 tsp cumin
1 large sweet potato (12 ounces), peeled and cut into 1/2" chunks
1 1/2 cups chopped tomatoes
2 cups cooked (canned) black beans, drained
1 1/2 cups frozen corn kernels, thawed
1/4 cup shredded sharp Cheddar cheese

In a medium covered saucepan, bring 1 1/2 cups of the water to a boil. Add
rice, scallions, garlic, lemon zest, and salt. Return to a boil, reduce
heat to a simmer, cover and cook until rice is tender, about 17 minutes.
Meanwhile, in large nonstick saucepan or Dutch oven, heat oil over medium
heat. Add onion and cook, stirring frequently, until tender, about five
minutes. Stir in red and green bell peppers, cilantro, jalapeo pepper,
and cumin; cover and cook, stirring frequently, until vegetables are
tender, about five minutes.
Stir in sweet potato and remaining 1/2 cup water; cover and cook until
potato is almost soft, about seven minutes. Stir in tomatoes and black
beans, and cook, uncovered, until potato is tender and flavors have
blended, about two minutes. Stir in corn and cook until heated through,
about two minutes.
Serve bean mixture over rice, topped with Cheddar cheese. Serves 4.

Source: <http://chef2chef.net/features/cynthia/article/2006-01.htm>

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