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Rice & Beans - Spicy

Here's how you make Rice & Beans - Spicy
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  • Servings: 7
  • Prep: 10m
  • Cook: 43m
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • 1 yellow onion, chopped
  • 3 cloves garlic, smashed
  • 1/2 up celery, chopped
  • 1 jalapeno peppers (seeded and finely diced)
  • 1 tablespoon oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons chili powder
  • 12 ounces dry rice (dry 1 1/2 cups, long grain brown rice)
  • 1/2 cup grated carrots
  • 2 3/4 cups water
  • 1 tablespoon vegetable bouillon granules
  • 1 bay leaves
  • 1 can (14 ounce) red kidney beans (drained, or pinto beans, drained)
  • 1 cup chopped tomatoes
  • 1/2 cup whole kernel corn (fresh or frozen)
  • 1 tablespoon fresh cilantro, chopped (optional)
  • 2 tablespoons fresh parsley
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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