Black Bean & Yellow Rice Salad

• 3 tablespoons cooking oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1/4 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 1/2 cups long-grain white rice
• 2 3/4 cups water
• 1 bay leaf
• 1 2/3 cups drained and rinsed canned black beans (from one 15-ounce can)
• 1/3 green bell pepper, chopped
• 1/3 red bell pepper, chopped
• 1/3 yellow bell pepper, chopped
• 2 tomatoes, diced
• 1 tablespoon wine vinegar
• 1 tablespoon vermouth (optional)
• 1/4 cup chopped fresh Italian parsley
• 1 lime, quartered, for serving (optional)

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

cooking oil, onion, garlic, turmeric, ground cumin, salt, fresh ground black pepper, longgrain white rice, water, bay leaf, black beans, green bell pepper, red bell pepper, yellow bell pepper, tomatoes, wine vinegar, fresh italian parsley, lime

Taken from www.food.com/recipe/black-bean-yellow-rice-salad-224793 (may not work)