Ingredients
-
1
-
3
-
1/2
-
1
-
1
-
1
-
1
-
2
-
1 1/2
-
1/2
-
-
-
-
-
Directions
Spicy Rice and Beans, 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., Does this recipe double easily? I’ve been having issue lately with brown rice…seems it doesn’t want to cook up for me =, This was SOOO good! However, I had to change it a little. used 1 1/2 tsp of chili powder, guessed at the dried cilantro and dried parsley, bouillon cubes, 1 cup of chopped canned whole tomatoes, and 1/4 of a large white onion. Also, I don’t know what my problem is with recipes and brown rice, but I had to add an additional cup of water and cook about 20 minutes longer. I topped with colby cheese and my husband ate it on a tortilla. Needless to say, we’re very excited about the leftovers for lunch tomorrow. For us, this made enough for five bowls total.
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Steps
|
1
Done
|
Saute Onion, Garlic, Celery and Jalapeno Pepper in Canola Oil in Large Non Stick Frying Pan For 3 Minutes, Stirring Occasionally. |
|
2
Done
|
Add Cumin, Coriander, Chili Powder and Rice. |
|
3
Done
|
Cook on Medium, Stirring Occasionally Until Golden. |
|
4
Done
|
Stir in Carrot, Water, Bouillon Powder and Bay Leaf. |
|
5
Done
|
Cover; Simmer on Medium Low For 20 Minutes. |
|
6
Done
|
Stir in Beans, Tomato and Corn. |
|
7
Done
|
Cover; Heat For 15 to 20 Minutes Until Liquid Is Absorbed. |
|
8
Done
|
Remove and Discard Bay Leaf. |
|
9
Done
|
Stir in Cilantro and 1 Tablespoon Parsley. |
|
10
Done
|
Garnish With Remaining Parsley. |
