This is exactly as I saved it:
I think this came from fatfree.com, but I don't know for sure...it's really yummy, though:
Put 2 cups of rice into a pot with the following:Jeff Novick's advice and using Success Rice for almost everything I cooked the past year or 2! Too bad I was out of it and since the grocery store I went to this morning no longer carries the brown rice I have to hit a different store later this week and hope they have it in. The only other rice in that store is the store brand version of Minute Rice, and it doesn't really taste all that great.
3/4 tsp. ground turmeric
1/4 tsp. ground cumin
4 cups water (or whatever ratio of water your bag of rice recommends)
1 1/4 tsps. salt (optional)
Get this to cooking and then work on the following, placing them into a large skillet:
chop a large onion
chop a green bell pepper (I often find myself short on bell peppers -- I've used 3 celery stalks, a small zucchini, 1/2 cup hominy, etc., whatever else I've got lying around!)
2 or 3 diced carrots
2 or 3 diced or grated cloves of garlic
2 tsps. ground cumin
1 can of chopped tomatoes
1 can black beans
1/2 cup water
as much Jalapeno or other hot pepper as you like
Simmer it all with a lid until the carrots are done to your liking. Spoon over rice.
A dolop of plain soy yogurt is good on top. Or, sometimes we put hot mustards over top...or just eat it plain...it's pretty good stuff whichever way!
Also...tastes good with brown, white, or wild rice. :D
Lundberg Jubilee rice mix! I love this stuff, and it would be perfect for this meal. Ack! It takes more than twice as long to cook as the Uncle Ben's! I measure it out and pour it into the rice cooker, and the darn thing starts overflowing. This just isn't my day! Off it goes into one of my soup pots to cook.
So now we wait. The kitchen smells wonderful, between those spicy veggies and the spiced up rice. It's driving my husband mad having to wait an extra half hour, but I assured him the wait will be worth it.
Thanks for another wonderful recipe, Susan!