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Date Posted: 20:49:09 10/24/02 Thu
Author: S
Subject: Yellow Rice and Spicy Black Beans

Yellow rice:
1 tablespoon olive oil
1 medium onion,chopped
2 cloves garlic,minced
1 teaspoon saffron or 1/2 teaspoon ground turmeric
1 1/2 cups uncooked white basmati rice
3 sprigs fresh thyme or 1/2 teaspoon dried thyme
3 cups water or vegetable broth
Salt and freshly ground black pepper to taste
Spicy black beans:
1 tablespoon olive oil
1/2 of a red bell pepper,seeded and chopped 1/2 of a green bell
pepper,seeded and chopped
1 medium jalapeno,seeded and minced or 1 canned chili in adobo,
minced,optional
1 medium tomato,seeded and chopped
2 (19-ounce) cans black beans with the liquid
1/2 cup orange juice
1/2 cup chopped cilantro
Juice of 1 lime
Salt to taste
Toppings and garnishes:
2 to 3 avocados,pitted and chopped
4 to 8 green onions,chopped
1/4 cup chopped cilantro

1.To make rice,heat oil in a heavy saucepan with tight-fitting lid
over medium heat.Add onions,garlic and saffron and saute 1 minute.
Add rice and thyme sprigs or dried thyme and stir well,1 minute,until
rice is yellow.Add water or broth,stir well and bring to a boil.
Immediately reduce heat and simmer,covered tightly, 35 minutes until
rice is tender and cooked through.Allow to rest 10 minutes. Fluff with
a fork and season with salt and pepper.

2.To make beans,heat oil in a nonreactive medium saucepan over high
heat.Saute bell peppers,jalapenos,if using,and tomatoes 2 minutes.
Add beans with liquid and orange juice,bring to a boil, reduce heat
and simmer,uncovered,35 minutes.Add cilantro,lime and salt.

3.To garnish,make a nest of rice.Top with black beans and for each
person,sprinkle with 1/2 chopped ripe avocados,2 minced scallions and
a good pinch of chopped cilantro.

Recipe note:Chipotle chilies in adobo are smoked jalapeno peppers in a
thick tomato sauce.

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