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Prep Time: 10 Minutes Cook Time: 43 Minutes |
Ready In: 53 Minutes Servings: 7 |
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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:
1 cup onion, chopped |
3 cloves garlic, smashed |
1/2 cup celery, chopped |
1 jalapeno pepper, seeded and finely diced |
1 tablespoon canola oil |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
2 teaspoons chili powder |
1 1/2 cups long grain brown rice, uncooked |
1/2 cup grated carrot |
2 3/4 cups water |
1 tablespoon vegetable bouillon granules |
1 bay leaf |
1 (14 ounce) can red kidney beans or 1 (14 ounce) can pinto beans, drained |
1 cup chopped tomato |
1/2 cup fresh corn or 1/2 cup frozen corn |
1 tablespoon fresh cilantro, chopped (optional) |
2 tablespoons fresh parsley |
Directions:
1. Saute onion, garlic, celery and jalapeno pepper in canola oil in large non stick frying pan for 3 minutes, stirring occasionally.
2. Add cumin, coriander, chili powder and rice.
3. Cook on medium, stirring occasionally until golden.
4. Stir in carrot, water, bouillon powder and bay leaf.
5. Cover; Simmer on medium low for 20 minutes.
6. Stir in beans, tomato and corn.
7. Cover; heat for 15 to 20 minutes until liquid is absorbed.
8. Remove and discard bay leaf.
9. Stir in cilantro and 1 tablespoon parsley.
10. Garnish with remaining parsley.
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