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RICE - Yellow Rice Salad with Roasted Peppers and Spicy Black Beans :]>
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| Bon Appétit | July 2001 Yield: Makes 4 main-course servings | |
| 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 |
| 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.
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