Curried Rice with Black Beans

2:50 PM

(2) Comments

If You Have Brown Basmati Rice, Dinner Is A Snap....Recently, due to some health concerns I have been on a low-glycemic diet and have been restricted by what grains I may consume. Brown Basmati Rice is one of the "chosen few" so I've gotten very creative to avoid boredom. Here are two of the discoveries. Both are very easy to assemble, colorful and delicious - at least my family thought so!

Curried Rice with Black Beans

2 cups cooked Brown Basmati Rice
4 garlic cloves minced
1 medium onion chopped
3 mini sweet peppers julienned
2 T extra virgin olive oil
1 15-oz can black beans drained
salt to taste
1 tsp. curry powder (add more or less to taste)
dash cayenne pepper

If you don't have any leftover Basmati then you can put 1 cup of dry rice into a medium saucepan and add 2 cups of cold water with 1/2 tsp. salt. Bring to gradual boil over medium-high heat. Once boiling turn heat to low and cover pan with lid. Simmer 45 minutes or until done. I like having this rice already cooked and in the fridge at all times because it is delicious and so versatile.

Next saute minced garlic, chopped onions and julienned peppers in two tablespoons of extra virgin olive oil until tender. Add rice and stir to coat with oil and vegetables. Add beans and curry. Adjust salt and cayenne to taste.

2 Responses to "Curried Rice with Black Beans"

Bridget said :
September 30, 2008 at 8:42 AM
yum...... i am going to have to try this. do you think i could use any kind of rice?
Anonymous said :
September 30, 2008 at 8:58 AM
Brown Basmati (not incredibly difficult to locate, nor very expensive) has the entire hull left on, giving it a firmer texture than regular Basmati or regular rice. It isn't going to be a big deal to use regular rice or even another type of brown rice. My only suggestion would be avoid minute rice at all costs, as the texture is going to not hold up to the flavors of this dish. Happy eating and I hope this took care of your question!

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