Rice & Beans - Spicy
Recipe: #7484
June 27, 2012
Categories: Side Dishes, Beans, Rice, Brown Rice, Garlic, Pacific Northwest, Pacific Rim, Southwest, One-Pot Meal, Sunday Dinner, Diabetic, Gluten-Free, Heart Healthy, High Fiber, Kosher, Low Cholesterol Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, Canned Tomatoes, Spicy, Vegetarian Dinner, Vegan Dinner, more
"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
Nutritional
- Serving Size: 1 (297.9 g)
- Calories 441.6
- Total Fat - 5.1 g
- Saturated Fat - 2.1 g
- Cholesterol - 0 mg
- Sodium - 171.9 mg
- Total Carbohydrate - 83.5 g
- Dietary Fiber - 17.2 g
- Sugars - 4.1 g
- Protein - 16.6 g
- Calcium - 120.6 mg
- Iron - 5.9 mg
- Vitamin C - 32.4 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
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.
Step 2
Stir in carrot, water, bouillon powder and bay leaf. Cover; Simmer on medium low for 20 minutes.
Step 3
Stir in beans, tomato and corn. Cover; heat for 15 to 20 minutes until liquid is absorbed.
Step 4
Remove and discard bay leaf. Stir in cilantro and 1 tablespoon parsley. Garnish with remaining parsley.
Tips
No special items needed.