Black Bean Salad With Dorado Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A spicy, high fibre and vegan main dish combining an abundance of black beans and rice traditional in the South and Cuban cuisines that can be served hot or cold. Full of antioxidants and vitamins! Ingredients:
2 cups vegetable broth |
4 garlic cloves, minced |
1 cup uncooked brown rice |
1/2 tsp red pepper flakes |
1/4 tsp ground turmeric |
2 cups black beans, drained |
1 red bell pepper, seeded and diced |
1 small green bell pepper, seeded and diced |
1 medium red onion, chopped |
1 medium tomato, seeded and chopped |
2 tbsp fresh lime juice |
1 tsp curry powder |
1/2 tsp salt |
1/2 tsp cinnamon |
2 tsp olive oil |
Directions:
1. Heat 1/4 cup of the broth in a saucepan.
2. Add the garlic and cook 2 minutes or until the garlic softens.
3. Add the remaining broth, rice, chili flakes and turmeric. Bring to a boil.
4. Reduce the heat, cover and simmer 45 minutes, or until the rice is tender.
5. Remove from heat and let the rice sit, covered, for 5 minutes.
6. Fluff the rice with a fork and turn it into a large mixing bowl.
7. Add the beans, bell peppers and the onion.
8. In a small bowl, combine the lime juice, curry powder, salt and cinnamon.
9. Whisk in the oil.
10. Drizzle the dressing over the rice and beans, tossing with a fork until blended.
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