Black Bean & Yellow Rice Salad - cooking recipe

Ingredients

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)

Preparation

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