Spicy Rice and Beans
Serves:
7
Prep Time:
Cook Time:
Total Time:
You can adjust the heat to suit your taste.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 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 |
Directions:
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
