4 teaspoons ground cumin
1/4 cup fresh lime juice
2-1/2 tablespoons vegetable oil
1/2 teaspoon turmeric
2 cups water
1 cup basmati rice
1 teaspoon salt
1/2 cup thinly sliced green onions
1 15- to 16-ounce can black beans, rinsed, drained
1/2 cup chopped roasted red peppers from jar
1/2 cup chopped green bell pepper
1/3 cup chopped fresh cilantro
1-1/2 teaspoons minced chipotle chilies
- 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.
Makes 4 main course servings.