Spicy Rice and Beans

By Gazelle

Ingredients

• 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

Details

Servings 7
Adapted from food.com

Preparation

Step 1

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.