Spicy Rice and Beans

"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."
 
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photo by Derf2440 photo by Derf2440
photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
Ready In:
53mins
Ingredients:
18
Serves:
7
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ingredients

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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.

Questions & Replies

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  1. Kim H.
    Does this recipe double easily? I've been having issue lately with brown rice...seems it doesn't want to cook up for me =(
     
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Reviews

  1. 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.
     
  2. 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.
     
  3. Yogi8
    This is a wonderful recipe! Absolutely deeeeelish!!! I used 3 jalapenos with the seeds and added a little more of the spices to give this a good kick. Excellent dinner for me with the protein, grains and veggies all in one. I didn't need anything else.
     
  4. mMadness97
    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.
     
  5. MargoMart
    Great for mid-week. followed the recipe, except doubled the beans and used canned tomatoes, forgot the cilantro, used pickled jalepenos. next time i'll up the seasonings. Good comfort food.
     
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Tweaks

  1. yamakarasu
    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!
     

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