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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> -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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