This is based on a recipe in last weekend’s Philadelphia Inquirer.
 
 Black Beans with Yellow Rice
 
 1 1/2 c. chopped onions
 1 c. diced green or red pepper
 1 c. diced carrot
 1 tbl. chopped garlic
 2 tsp. ground cumin
 1 can tomatoes (I used stewed tomatoes)
 1 can (19 oz) black beans or equivalent amount cooked from scratch
 1/c c. water
 1 tbl seeded and minced Jalapeno pepper, or to taste (note: I buy a little
 jar of Jalapeno all ready to go and love adding it to a lot of dishes)
 Salt to taste
 
 For the rice:
 3/4 tsp ground tumeric
 1/4 tsp ground cumin
 2 3/4 c. water
 1 1/2 c. rice (basmati is good)
 Salt to taste
 
 Saute veggies in a little water until they are golden, about 10 minutes. Add
 remaining ingredients and cook for 30 minutes or longer.
 
 Combine spices in a skillet and heat over low heat until fragrant, about 30
 seconds. Add water, rice,and salt. Bring to boil, and cook until rice is done
 (15 minutes for white, about 40 minutes for brown). Serve beans over rice,
 with some chopped cilantro and yogurt optional.