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Yellow Rice Salad With Grilled Capsicum and Spicy Black Beans

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“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.”

Ingredients Nutrition


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

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