Yellow Rice Salad With Grilled Capsicum and Spicy Black Beans

"A recipe from Epicurious. Delicious served in warm tortilla. I tend to substitute a mild chilli paste as my children do not like very spicy."
 
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Ready In:
25mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Stir 3 teaspoons cumin in small dry skillet over medium heat just until fragrant, about 1 minute. Remove from heat. Whisk lime juice and oil into skillet.
  • Stir turmeric and remaining cumin in heavy medium saucepan over medium heat until fragrant, about 1 minute.
  • Add 2 cups water, rice and salt; bring to boil.
  • Reduce heat to low and cover; simmer until water is absorbed, about 15 minutes.
  • Cool rice. Mix onions and half of dressing into rice. Season with salt and pepper.
  • Combine black beans, all peppers, cilantro, chipotle chilies, and remaining dressing in medium bowl. Toss to coat. Season with salt and pepper.
  • Mound bean mixture in center of platter. Surround with rice salad.

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RECIPE SUBMITTED BY

Working mother living in beautiful Sydney, Australia.
 
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