• Fast

Ingredients

1. 3 tablespoons cooking oil
2. 1 onion, chopped
3. 2 cloves garlic, minced
4. 1/4 teaspoon turmeric
5. 1/2 teaspoon ground cumin
6. 1 1/4 teaspoons salt
7. 1/4 teaspoon fresh-ground black pepper
8. 1 1/2 cups long-grain rice
9. 2 3/4 cups water
10. 1 bay leaf
11. 1 2/3 cups drained and rinsed canned black beans (from one 15-ounce can)
12. 1 green bell pepper, chopped
13. 2 tomatoes, diced
14. 1 tablespoon wine vinegar
15. 1/4 cup chopped fresh parsley
16. 1 lime, quartered, for serving (optional)

Directions

1. In a medium saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic, turmeric, cumin, 1 teaspoon of the salt, the black pepper, and rice. Cook, stirring frequently, for 2 minutes.
2. Add the water and bay leaf; bring to a simmer. Reduce the heat to low and cook, covered, until all the liquid is absorbed and the rice is done, about 20 minutes. Remove the bay leaf.
3. In a large glass or stainless-steel bowl, combine the rice, beans, bell pepper, and tomatoes. Add the remaining 1 tablespoon oil and 1/4 teaspoon salt, the vinegar, and parsley. Toss gently to combine. Serve with lime wedges, if using.