Spicy Rice and Beans
photo by Derf2440
- Ready In:
- 1 cup onion, chopped
- 3 cloves garlic, smashed
- 1⁄2 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 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 (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.
This was SOOO good! However, I had to change it a little. I used 1 1/2 tsp of chili powder, guessed at the (dried) cilantro and (dried) parsley, bouillon cubes, 1 cup of chopped canned whole tomatoes, and 1/4 of a large white onion. Also, I don't know what my problem is with recipes and brown rice, but I had to add an additional cup of water and cook about 20 minutes longer. I topped with colby cheese and my husband ate it on a tortilla. Needless to say, we're very excited about the leftovers for lunch tomorrow. For us, this made enough for five bowls total.
I really liked how easy this was to put together. I used black beans instead of red/pinto beans and skipped the bouillon as it didn't seem like it was needed. Everything was delicious and really flavourful! The grated carrots got lost in everything, so next time I'd just use mixed frozen vegetables. Thanks!