Black Beans and Yellow Rice

Ingredients

• 0.5 teaspoon pepper black divided
• 4 ounces black beans dried
• 2 tablespoons cilantro leaves fresh chopped
• 2  garlic cloves minced
• 0.3 teaspoon ground cumin 
• 0.3 teaspoon ground turmeric 
• 1  jalapeno minced
• 1.5 cups onion chopped
• 1  orange bell pepper chopped
• 1 cup rice long-grain uncooked
• 0.5 teaspoon salt divided
• 4 ounces chorizo spanish thinly sliced
• 3 cups tomatoes fresh chopped
• 6 cups water divided

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Sort and wash beans; place in a bowl. Cover with water to 2 inches above beans; let stand 8 hours.
2. Drain.
3. Heat a large saucepan over medium-high heat. Coat pan with cooking spray.
4. Add chorizo; saut for 3 minutes.
5. 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.
6. Heat a medium skillet over medium heat. Coat pan with cooking spray.
7. Add 1 1/2 cups onion, bell pepper, jalapeo, and garlic; cook 8 minutes, stirring occasionally. Stir 1/4 teaspoon black pepper and onion mixture into bean mixture.
8. 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.