You are here: Home » Recipes » Yellow Rice and Spicy Black Beans Yellow Rice and Spicy Black Beans Recipe by Relish Contributor Yield 4 to 6 servings Latin-style yellow rice is a bed for the steaming, spicy black beans, garnished with chopped avocados, scallions and cilantro. I have lived on this dish for weeks and felt lucky about it. PrintEmail Ingredients Yellow Rice:1 tablespoon olive oil1 medium onion, chopped2 garlic cloves, minced1 teaspoon saffron or 1/2 teaspoon ground turmeric1 1/2 cups uncooked white basmati rice3 sprigs fresh thyme or 1/2 teaspoon dried3 cups water or vegetable broth Salt and freshly-ground black pepper, to tasteSpicy Black Beans:1 tablespoon olive oil1/2 red bell pepper, seeded and chopped1/2 green bell pepper, seeded and chopped1 medium jalapeno, seeded and minced or 1 canned chili in adobo, minced*, optional1 medium tomato, seeded and chopped2 (19-ounce) cans black beans with the liquid1/2 cup orange juice1/2 cup chopped cilantro Juice of 1 lime Salt to tasteToppings and Garnishes:2 to 3 avocados, pitted and chopped4 to 8 scallions, chopped1/4 cup chopped cilantro Instructions To make rice: Heat oil in a heavy saucepan with tight-fitting lid over medium heat. Add onions, garlic and saffron and saute 1 minute. Add rice and thyme sprigs or dried thyme and stir well, 1 minute, until rice is yellow. Add water or broth, stir well and bring to a boil. Immediately reduce heat and simmer, covered tightly, 35 minutes until rice is tender and cooked through. Allow to rest 10 minutes. Fluff with a fork and season with salt and pepper. To make beans: Meanwhile, heat oil in a nonreactive medium saucepan over high heat. Saute bell peppers, jalapenos, if using, and tomatoes 2 minutes. Add beans with liquid and orange juice, bring to a boil, reduce heat and simmer, uncovered, 35 minutes. Add cilantro, lime and salt. To garnish: Make a nest of rice. Top with black beans and for each person, sprinkle with 1/2 chopped ripe avocados, 2 minced scallions and a good pinch of chopped cilantro.