Spicy Rice and Beans

Derf's Note:

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.

• Total Time: 53 mins
• Prep Time: 10 mins
• Cook Time: 43 mins

Ingredients:

Servings: 7

• 1 cup onion , chopped
• 3 cloves garlic , smashed
• ½ cup celery , chopped
• 1 jalapeno pepper , seeded and finely diced
• 1 tablespoon canola oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 teaspoons chili powder
• 1 ½ cups long grain brown rice , uncooked
• ½ cup grated carrot
• 2 ¾ 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
• ½ cup fresh corn or ½ cup frozen corn
• 1 tablespoon fresh cilantro , chopped (optional)
• 2 tablespoons fresh parsley

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.

Reviews

[PixieDust]

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.

[Gail in Ontario]

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.