Black Beans and Rice

Serve with some greens, or another vegetable side dish, for a satisfying vegetarian meal.  Or cut your meat in half and serve a generous portion of these beans and rice on the side - a great way to get a full protein complement and cut down the meat a bit.
1 cup long grain rice
1 Tbsp canola oil
2 cups water
1 tsp turmeric
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt

1 can black beans, rinsed and drained
1/2 cup fresh hot salsa

In a medium pot, fry rice in oil for about 5 minutes over medium heat, stirring constantly. Do not let rice brown at all, but let it go from translucent to white. Add the water and turn the heat to high. Add the turmeric, garlic and onion powders and salt. Stir, bring to a gentle boil, and stir again. Lower heat to a very low simmer and cover pot. Allow to cook for about 15 minutes. Then remove from heat and remove cover. Sprinkle TE beans over the rice and cover pot with a small tea towel. Then return cover onto pot. Allow to sit for 10 minutes.

Afterwards, fluff rice gently with a fork and gently fold in the salsa.

Serves 4 as a side dish.

Cook's Note:  This is a dish which can be ultimately customized - which is good so it can be eaten over and over again, without too much repetition.  Add your favorite curry powder, or Moroccan Ras el Hannout spice.  Add Old Bay seasoning.  Use different beans, like pink beans, pinto beans, or chick peas.  I love to eat this with a yogurt sauce like Cilantro Mint Sauce or Moroccan Yogurt Sauce.  Or just sour cream.  And Shrirach, of course!