Spicy Rice and Beans

Serves: 7

You can adjust the heat to suit your taste.

Prep Time:
Cook Time:
Total Time:


1 cup onion, chopped
3 cloves garlic, smashed
1/2 cup celery, chopped
1 jalapeño pepper, seeded and finely diced
1 tablespoon canola oil
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons chili powder
1 1/2 cups long grain brown rice, uncooked
1/2 cup grated carrot
2 3/4 cups water
1 tablespoon vegetable bouillon granules
1 bay leaf
1 (14-ounce) can red kidney beans or 1 (14 ounce) can pinto beans, drained
1 cup chopped tomato
1/2 cup fresh corn or 1/2 cup frozen corn
1 tablespoon fresh cilantro, chopped (optional)
2 tablespoons fresh parsley


Saute onion, garlic, celery and jalapeno pepper in canola oil in large non stick frying pan for 3 minutes, stirring occasionally.

Add cumin, coriander, chili powder and rice.

Cook on medium, stirring occasionally until golden.

Stir in carrot, water, bouillon powder and bay leaf.

Cover; Simmer on medium low for 20 minutes.

Stir in beans, tomato and corn.

Cover; heat for 15 to 20 minutes until liquid is absorbed.

Remove and discard bay leaf.

Stir in cilantro and 1 tablespoon parsley.

Garnish with remaining parsley.

Source: food.com

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