Red Beans and Yellow Rice

Well, I don't know when or if this will get posted, at this rate, as my internet is up and down tonight and every time I try, I wind up having to retype this message. And that's nothing if not annoying.

At any rate, this is another recipe from a cookbook I recently picked up on Volumetrics - I think I mentioned it a couple days ago, with the Pasta Primavera recipe. Basically it's about a way of eating that lets you eat a lot of food in terms of volume, without eating a lot of calories. (IE. Eating mountains of vegetables.)

So this is a volumetrics version of rice and beans. I've never had whatever proper rice and beans would be, so I'm not sure how this compares to a more standard version of the dish, but it was quite tasty. Spicy and flavourful, even though it sort of had more bell peppers than I'd necessarily go after in any one sitting. I think it could have benefited from roasting the peppers first, just to get the skins off, because it bothered me to have little bits of skin peeling off here and there as I ate. (I don't like tomato skins in things either, if I cook them.)

The rice part I sort of made up on my own, trying to remember the ingredients for a yellow rice that I often make when I made Indian food. All I could remember is that it's got cumin and turmeric in it, so I did that again, and added some garam masala as well. It looks like it needed more turmeric to brighten up the colour, but I've never tried making yellow rice with brown rice before, so that might be why the colour didn't really take.

Anyway, this is what I'll be taking to work for lunch for the rest of the week, since the recipe makes a ton of the stuff.