Total Time
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


  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