Created by Derf on June 27, 2012
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.