A side dish with basmati rice aromatic spices, black beans, red and green bell peppers. It’s a one-pot vegetarian dish that will provide a long-lasting source of energy.
Cook the rice in a medium saucepan. Add it to 1 ½ cups of lightly salted boiling water. Cover and reduce heat until all liquid is absorbed, about 13 - 15 minutes. Keep rice covered and warm.
Meanwhile, over medium-high heat, heat the oil in a large 12” skillet. Add onions, garlic, oregano, cumin, coriander, and turmeric, stir to combine and sauté until tender, about 2 minutes. Add red and green peppers and cook stirring occasionally until softened, about 2 minutes.
Fluff the cooked rice with a fork and fold it into the skillet with sautéed onions and peppers. Reduce heat to low and stir until rice is combined and evenly turns a golden-yellow colour. Add black beans and ¼ cup water, season with salt and pepper and stir to combine well.
Cook over low heat until the black beans are heated through, about 5 minutes. Remove from heat and keep covered for 5 minutes. Transfer to a serving bowl and sprinkle with cilantro.