Black Beans and Yellow Rice

Black Beans and Yellow Rice
From: myrecipes.com
Ingredients
4 ounces dried black beans

Cooking spray

4 ounces Spanish chorizo, thinly sliced

6 cups water, divided

1/2 teaspoon salt, divided

1/2 teaspoon black pepper, divided

1/4 teaspoon ground cumin

1 1/2 cups chopped onion

1 orange bell pepper, chopped

1 jalapeño pepper, minced

2 garlic cloves, minced

1 cup uncooked long-grain rice

1/4 teaspoon ground turmeric

3 cups chopped fresh tomato

2 tablespoons chopped fresh cilantro

Instructions

1. Sort and wash beans; place in a bowl. Cover with water to 2 inches above beans; let stand 8 hours. Drain.
2. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chorizo; sauté for 3 minutes. Add beans and 4 cups water; bring to a boil. Reduce heat, and simmer 2 1/2 hours or until beans are tender. Stir in 1/4 teaspoon salt, 1/4 teaspoon black pepper, and cumin.
3. Heat a medium skillet over medium heat. Coat pan with cooking spray. Add 1 1/2 cups onion, bell pepper, jalapeño, and garlic; cook 8 minutes, stirring occasionally. Stir 1/4 teaspoon black pepper and onion mixture into bean mixture.
4. Bring 2 cups water to a boil in a small saucepan over medium-high heat. Stir in 1/4 teaspoon salt, rice, and turmeric. Cover, reduce heat, and simmer 20 minutes or until liquid evaporates and rice is tender. Spoon 3/4 cup rice into each of 4 bowls, and top each serving with about 2/3 cup bean mixture, 3/4 cup tomato, and 1 1/2 teaspoons cilantro.

My Notes
This was a success, I doubled the recipe so we would have leftovers! I added cumin (about 1 tsp) to the recipe mainly because I like cumin and I thought the recipe needed it. I also used brown rice instead of white. It is important to note that over cooking the pepper and onion will make your meal very mushy, they provide the crunch. I think adding carrots to this would be very good as well.