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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This spicy dish is sure to warm you up and fill you up! Ingredients:
1 tablespoon chili powder |
1/4 teaspoon cumin |
1/2 teaspoon basil |
1/4 teaspoon chili pepper flakes |
1/4 teaspoon cayenne pepper |
1 medium bay leaf |
4 garlic cloves, diced |
1/4 cup hot sauce |
2 tablespoons olive oil |
2 cups long grain and wild rice blend, cooked |
1 cup canned tomato, diced |
1 cup canned black beans, rinsed |
1 large cooking onion, diced |
1/2 medium green pepper, diced |
1/2 medium red pepper, diced |
3 medium jalapeno peppers, finely diced |
3 medium canned chipotle peppers, whole |
Directions:
1. In a large skillet or wok, combine 1 tbsp olive oil, rice and canned, diced tomatoes, canned black beans, hot sauce, chili poweder, cumin, cayenne, bay, and chili pepper flakes, on medium heat. Allow to simmer for 15 - 20 minutes.
2. In a separate skillet or wok, combine 1 tbsp olive oil and onion over medium-high heat.
3. When onion has become somewhat translucent, add green and red pepper, jalapeno pepper and garlic.
4. Add chipotle peppers and the skillet of vegetables to rice mixture. Mix thoroughly.
5. This recipe tastes great the second day; not for the faint of stomach.
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