Spicy Rice And Beans

Total Time: 53 mins Preparation Time: 10 mins Cook Time: 43 mins

Ingredients

• Servings: 7
• 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 1 (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

Recipe

• 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.