Black Beans with Yellow Rice


  • 1 1/2 cup chopped onions
  • 1 cup diced green or red pepper
  • 1 cup diced carrot
  • 1 tbl. chopped garlic
  • 2 tsp ground cumin
  • 1 can tomatoes (I used stewed tomatoes)
  • 1 can - 19 oz black beans or equivalent Amount cooked from scratch
  • 1/c cup water
  • 1 Tbsp seeded and minced Jalapenño pepper, or to taste (note: I buy a little
  • jar of Jalapenño all ready to go and love adding it to a lot of dishes)
  • salt to taste

For the rice:

  • 3/4 tsp ground tumeric
  • 1/4 tsp ground cumin
  • 2 3/4 cup water
  • 1 1/2 cup rice (basmati is good)
  • salt to taste


Sauté veggies in a little water until they are golden, about 10 minutes. Add remaining ingredients and cook for 30 minutes or longer.

Combine spices in a skillet and heat over low heat until fragrant, about 30 seconds. Add water, rice, and salt. Bring to boil, and cook until rice is done - 15 minutes for white, (about 40 minutes for brown). Serve beans over rice, with some chopped cilantro and yogurt optional.

Submitted by: Recipe Group Member
Date: Mar 19, 1994

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