Total Time
53mins
Prep 10 mins
Cook 43 mins

Make this as spicy as you wish,add more or less,cumin, coriander, chili powder and jalapeno. We like it hot!! from Company's comming - diabetic cooking.

Ingredients Nutrition

Directions

  1. Saute onion, garlic, celery and jalapeno pepper in canola oil in large non stick frying pan for 3 minutes, stirring occasionally.
  2. Add cumin, coriander, chili powder and rice.
  3. Cook on medium, stirring occasionally until golden.
  4. Stir in carrot, water, bouillon powder and bay leaf.
  5. Cover; Simmer on medium low for 20 minutes.
  6. Stir in beans, tomato and corn.
  7. Cover; heat for 15 to 20 minutes until liquid is absorbed.
  8. Remove and discard bay leaf.
  9. Stir in cilantro and 1 tablespoon parsley.
  10. Garnish with remaining parsley.
Most Helpful

Such a yummy rice and bean dish. I added an extra teaspoon of chili powder and a light sprinkle of red pepper flakes for a little more spice. Very delicious and healthy too. Thanks for sharing this Dorothy.

PixieDust October 28, 2002

My family really enjoyed this dish. Especially my husband who usally doesn't give a favorably comment easily. I used black beans and they worked quit well. I also used chicken bouillion and left out the bay leaf and it still turned out great.

Gail in Ontario January 26, 2003